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Pork and Hominy Stew

If you can’t find hominy, swap in white or kidney beans.

  • prep: 25 mins
    total time: 4 hours 25 mins
  • servings: 6
Photography: Andrew Purcell




  • 2 tablespoons vegetable oil, divided
  • Coarse salt
  • 1 1/4 pounds boneless pork shoulder, trimmed and cut into 4-inch pieces
  • 1 medium white onion, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons chili powder
  • 4 cups chicken broth, divided
  • 2 cans (15 ounces) hominy, drained and rinsed
  • Diced avocado and lime wedges, for serving

Cook's Note

Bright Idea
Squeeze a bit of lime juice directly onto avocados after chopping to prevent browning.


  1. Step 1

    In a large skillet, heat 1 tablespoon oil over medium-high. Season pork with salt and cook until pieces are browned on all sides, about 8 minutes. Transfer to a 5-to-6-quart slow cooker.

  2. Step 2

    To the skillet, add remaining tablespoon oil, the onion, garlic, and chili powder and saute until soft, 4 minutes. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer to slow cooker. Add remaining 2 cups broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours (or 8 hours on low).

  3. Step 3

    Using two forks, shred pork. Stir in hominy. Season to taste with salt. Serve with avocado and lime.

Everyday Food, October 2013



Reviews (1)

  • 2 Oct, 2013

    Great idea, posole in the crock pot! Traditionally, the condiments with posole are shredded cabbage, sliced radishes, limes, and tostada tortillas....that is, fried corn tortillas cut up in chip size...insteaad of dried chile powder, I just throw in a couple of cans of enchilada sauce.....question? why chicken broth instead of beef broth?