Pork and Hominy Stew

Dinner

This pork hominy stew, also known as pozole, is a delicious southwestern delicacy. I moved it to the slow cooker so it can simmer away on its own. It tastes like a tamale in a bowl! Want to make it healthier? Add some sliced cabbage to the mix.

Average Rating: 0

TOTAL TIME: Prep: 30 min. Cook: 6 hours
YIELD: 8 servings (2-3/4 quarts).

2 cups water
1 large poblano pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 medium onion, chopped
4 garlic cloves, minced
2 teaspoons ground cumin
1/2 teaspoon dried oregano
2 pounds boneless country-style pork ribs, cubed
1 can (29 ounces) hominy, rinsed and drained
2 cups reduced-sodium chicken broth
1 tablespoon lime juice
1 teaspoon kosher salt
1/4 teaspoon pepper
Optional ingredients: fried tortillas, cubed avocado, sliced radishes, lime wedges and minced cilantro

1. In a small saucepan, combine water, poblano and jalapeno. Bring to a boil. Reduce heat; simmer until tender, about 10 minutes. Remove from heat; cool slightly.Place mixture in a blender. Add tomatoes, onion, garlic, cumin and oregano; cover and process until smooth.
2. Transfer to a 5- or 6-qt. slow cooker. Stir in pork, hominy, broth, lime juice, kosher salt and pepper. Cook, covered, on low 6-8 hours or until pork is tender. If desired, serve with optional ingredients.
Freeze option:
Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.