Shelly's Recipe

TEX-MEX PORK STEW

Category: Stews

1 tbsp vegetable oil
3/4 lbs boneless pork shoulder; well-trimmed, in 3/4 inch cubes
2 large onions; coarsely chop
2 tbsp minced garlic
4 cup chicken broth
2 Ancho chiles; stems/seeds removed, chiles rinsed
1 tsp dried oregano
1 (15-16 oz) can white hominy or corn kernels, drained
TOPPINGS
Chopped lettuce
Tomaotoes
Cilantro
Sliced radishes
Lime wedges
Shredded Monterey Jack cheese

Heat oil in 3 quart saucepan over Medium-High heat. Add pork and brown on all sides, 3-5 minutes. Add onions and garlic and cook about 5 minutes, stirring occasionally, until lightly browned.

To cook on stove: Add broth, chiles and oregano. Bring to boil, reduce heat, cover and simmer 1 hour or until pork is tender. Add hominy and simmer, uncovered, 10 minutes.

To cook in crock pot: Place cooked pork, onions and garlic in cooker along with remaining ingredients, except toppings. Cover and cook on High 4-5 hours or on Low for 8-10 hours. Using a slotted spoon, skim off and discard any floating chile skin.

Pour stew into individaul soup bowls, removing any remaining visible chile skin. Serve with bowls of toppings. Serves 4.