Mexican-Style Pork Stew
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Serves/Makes: 6
Ready in: > 5 hrs
- 5 pounds boneless country style pork ribs, trimmed
- salt and pepper
- 2 tablespoons vegetable oil, divided
- 2 onions, chopped
- 2 tablespoons chili powder
- 5 cloves garlic, minced
- 1 can (14.5 ounce size) diced tomatoes, undrained
- 5 cups low-sodium chicken broth
- 3 cans (14 ounce size) white or yellow hominy, rinsed
- 2 tablespoons minced fresh oregano
- 1/4 cup minced fresh cilantro
- 1 tablespoon fresh lime juice
Pat the pork dry with paper towels. Season with salt and pepper. Heat 2 teaspoons of the oil in a large skillet over medium-high heat until. Brown the pork in batches, adding more oil as needed per batch. Add the browned pork to the crock pot. Add remaining oil to the skillet and reduce heat to medium. Add the chopped onions and chili powder. Cook until the onions are soft, about 5 minutes. Add the minced garlic and stir for 10-15 seconds. Add the undrained tomatoes and 1/4 teaspoon salt. Stir well and then bring to a simmer. Add the tomato mixture to the crock pot. Add the chicken broth, hominy, and fresh oregano to the crock pot. Cover and cook on low for 7-8 hours or on high for 4-5 hours, or until the pork is tender. When ready to serve, transfer the meat to a bowl to cool. Let the liquid in the crock pot settle and skim the fat off the surface. Shred the pork and add it back to the crock pot. Stir to combine with the juices. Ladle the stew in individual serving bowls and add the minced cilantro, a little lime juice, and salt and pepper to taste. Recipe Source: America's Test Kitchen
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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