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Slow-cooker pork and hominy stew

Slow-cooker pork and hominy stew

3
Points®
Total Time
45 hr 30 min
Prep
20 min
Cook
45 hr 10 min
Serves
8
Difficulty
Moderate
Making this simmered stew in the slow cooker means it’s a hands-off meal except for browning the meat—which we think is essential for great flavor. Stir in the hominy at the very end of cooking to ensure it keeps its chewy texture. This is a wonderfully flavored stew that you would never think was made in a slow cooker.

Ingredients

Chipotle chili powder

3 tsp

Ground cumin

1½ tsp

Ground coriander

1½ tsp

Table salt

¾ tsp

Uncooked lean boneless pork loin roast

1½ pound(s), trimmed and cut into 1 1/2-inch chunks

Canola oil

2 tsp

Uncooked onion

1 large, chopped

Bell pepper

1 item(s), medium, large, orange or yellow, cut into 1-inch pieces

Garlic

3 clove(s), minced

Dried oregano

1 tsp

Chicken broth

14½ fl oz

Canned diced tomatoes

14½ oz

Whole-grain yellow cornmeal

2 Tbsp

Canned hominy

15 oz, white or golden, rinsed and drained

Cilantro

¼ cup(s), chopped

Lime

2 item(s), cutinto wedges

Instructions

  1. 1 Stir together 1 teaspoon chile powder, 1/2 teaspoon cumin, 1/2 teaspoon coriander, and 1/2 teaspoon salt in cup; rub pork all over with spice mixture.
  2. 2 Spray large skillet with nonstick spray and set over medium- high heat. Add half of pork and cook, turning occasionally, until browned, about 5 minutes. Transfer to 5- or 6-quart slow cooker. Repeat with remaining pork, spraying skillet again with nonstick spray.
  3. 3 Reduce heat to medium and add oil to same skillet. Add onion and bell pepper; cover and cook, stirring occasionally, until vegetables are crisp-tender, about 5 minutes. Stir in garlic, oregano, remaining 2 teaspoons chile powder, remaining 1 teaspoon cumin, and remaining 1 teaspoon coriander. Cook, stirring, just until fragrant, about 30 seconds. Add broth and bring to boil, stirring to scrape up browned bits from bottom of pan.
  4. 4 Add vegetable mixture to slow cooker; stir in tomatoes. Cover and cook until pork is fork-tender, 4–5 hours on High or 8–10 hours on Low. Gradually stir in cornmeal, then hominy, during last 15 minutes of cooking time. Stir in remaining 1/4 teaspoon salt.
  5. 5 Ladle evenly into 8 bowls; sprinkle with cilantro and serve with lime wedges.
  6. Serving size: (1 cup)

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