- 8
- 15 mins
- 15 mins
Ingredients
- 3 pounds boneless pork shoulder, well trimmed and cut into 1-inch chunks
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon canola oil
- 4 large carrots, cut into 1/4-inch pieces
- 2 onions, chopped
- 2 tablespoons flour
- 3 teaspoons chili powder
- 1 teaspoon dried oregano
- 4 cloves garlic, minced
- 1 1/2 cups low-sodium chicken broth
- 1 box (8.5 ounces) corn muffin mix
- 2 eggs
- Zest of 1 lime
- 1 tablespoon lime juice
- 2 tablespoon plus 1 teaspoon chopped cilantro
- 1 can (15 ounces) white hominy, rinsed and drained
Preparation
Step 1
Sprinkle pork with 1/4 teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Cook pork for 5 minutes, stirring often, in batches, or until browned. Remove pork to slow cooker.
Add carrots and onions to skillet and sprinkle with 1/4 teaspoon each salt and pepper; cook for 5 minutes, stirring often. Stir in flour, chili powder, oregano and garlic; cook 1 minute then remove to slow cooker. Add broth to skillet and bring to a boil; pour into slow cooker. Cover; cook on HIGH for 4-1/2 hours or LOW for 6-1/2 hours.
When there is 1 hour cook time remaining, stir together corn muffin mix, eggs, lime zest, 1 teaspoon cilantro and 1/4 cup water. Remove cover; stir in hominy, lime juice and 2 tablespoons cilantro. Dollop corn muffin mixture on top. Place cotton dish towel over slow cooker bowl then top with cover; cook for remaining cook time or until top is firm.