Mexican Pork with Hominy

Tuesday, November 22, 2022

8 Hours - 8 Servings - 0 Calories

5 Pound Country-style Pork Ribs, trimmed

2 Tablespoon Vegetable Oil

2 Onions, chopped medium

2 Tablespoon Chili Powder

5 Garlic cloves, minced

1 (14.5 oz) can diced Tomatoes

5 Cup Chicken Broth

3 (14 oz) cans Hominy, rinsed

2 Teaspoon Oregano, dried

1 tablespoon fresh Lime Juice (optional)

Dry pork with paper towels, then season with salt and pepper.

Heat 2 tablespoons of oil in large pan over medium-high heat until just smoking.

Brown pork on all sides (you may have to repeat) and place in slow cooker.

Add more oil to skillet. Add onions, chili powder and salt. Cook until onions are softened, about 5 mins.

Stir in garlic, cook for 15 seconds. Then stir in tomatoes with their juice, scraping up any brown bits. Bring to simmer then add to slow cooker.

Add broth, hominy, and oregano to slow cooker.

Cook until tender, 5-6 hours on high, 7-8 hours on low.

You may want remove all meat, use fork to pull apart. You should have a little broth with meat so it doesn't dry out. Let cool.

Store rest of hominy and broth separately.

The original recipe is more like a stew, but the meat is super good in tacos and the hominy def can be a good side-dish on it's own.

If making it like tacos decrease broth to 4 cups and serve with Mexican Cole Slaw and Queso Fresco as toppings.

Adapted from America's Test Kitchen Slow-Cooker Mexican-Style Pork Stew