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Category: Stews
Prep Time: Cook Time: Total Time:
5 lbs boneless country-style pork ribs, trimmed and sliced 1/4 inch thick
Salt and ground black pepper
2 tbsp vegetable oil
2 onions, chopped medium
2 tbsp chili powder
5 cloves garlic, minced
1 (14 1/2 oz) can diced tomatoes
5 cups chicken broth
3 (14-oz) cans white or yellow hominy, rinsed
2 tbsp minced fresh oregano leaves or 2 tsp dried
1/4 cup minced fresh cilantro
1 tbsp fresh lime juice
Dry the pork with paper towels, then season with salt and pepper. Heat 2 tsp of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown half of the pork, about 10 minutes, then add to the slow cooker. Return the skillet to medium-high heat and repeat with 2 more tsp oil and the remaining pork.
Add the remaining 2 tsp oil to the empty skillet and heat over medium heat until shimmering. Add the onions, chili powder, and 1/4 tsp salt. Cook until the onions are softened, about 5 minutes. Stir in the garlic and cook for 15 seconds. Stir in the tomatoes with their juice, scraping up any browned bits. Bring to a simmer, then pour into the crock pot.
Add the broth, hominy, and oregano to the slow cooker. Cover and cook, until the meat is tender, 7 to 8 hours on LOWor 5 to 6 hours on HIGH.
Transfer the meat to a large bowl and let cool. Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface. When the meat is cool enough to handle, shred it using your fingers, discarding any gristle, and add it back to the crock pot.
Before serving, stir in the cilantro and lime juice and season with salt and pepper to taste. Serves 6 to 8
NOTE: I serve with tortillas, diced red onion, and wedges of lime.
To Make Ahead: The night before (or a day in advance), prepare the recipe through step 2. Instead of adding the ingredients to the slow cooker, refrigerate them, but be sure to store the browned meat in one container and the vegetables and liquid in another container. In the morning, add the chilled ingredients to the slow cooker and proceed with step 3. The cooking time will run to the high end of the range given in the recipe.
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MEXICAN-STYLE PORK STEW - Crock pot
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Category: Stews
Prep Time: Cook Time: Total Time:
5 lbs boneless country-style pork ribs, trimmed and sliced 1/4 inch thick
Salt and ground black pepper
2 tbsp vegetable oil
2 onions, chopped medium
2 tbsp chili powder
5 cloves garlic, minced
1 (14 1/2 oz) can diced tomatoes
5 cups chicken broth
3 (14-oz) cans white or yellow hominy, rinsed
2 tbsp minced fresh oregano leaves or 2 tsp dried
1/4 cup minced fresh cilantro
1 tbsp fresh lime juice
Dry the pork with paper towels, then season with salt and pepper. Heat 2 tsp of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown half of the pork, about 10 minutes, then add to the slow cooker. Return the skillet to medium-high heat and repeat with 2 more tsp oil and the remaining pork.
Add the remaining 2 tsp oil to the empty skillet and heat over medium heat until shimmering. Add the onions, chili powder, and 1/4 tsp salt. Cook until the onions are softened, about 5 minutes. Stir in the garlic and cook for 15 seconds. Stir in the tomatoes with their juice, scraping up any browned bits. Bring to a simmer, then pour into the crock pot.
Add the broth, hominy, and oregano to the slow cooker. Cover and cook, until the meat is tender, 7 to 8 hours on LOWor 5 to 6 hours on HIGH.
Transfer the meat to a large bowl and let cool. Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface. When the meat is cool enough to handle, shred it using your fingers, discarding any gristle, and add it back to the crock pot.
Before serving, stir in the cilantro and lime juice and season with salt and pepper to taste. Serves 6 to 8
NOTE: I serve with tortillas, diced red onion, and wedges of lime.
To Make Ahead: The night before (or a day in advance), prepare the recipe through step 2. Instead of adding the ingredients to the slow cooker, refrigerate them, but be sure to store the browned meat in one container and the vegetables and liquid in another container. In the morning, add the chilled ingredients to the slow cooker and proceed with step 3. The cooking time will run to the high end of the range given in the recipe.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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