Pork Posole and Corn Bread Stew - Recipe.com

By Valarie

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

Details

Servings 8
Preparation time 15mins
Cooking time 15mins
Adapted from recipe.com

Preparation

Step 1

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.

2. 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.

3. 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.