Pork and Hominy Stew
Start simmering this robust fall stew in the morning, and its irresistible flavors will greet you at dinner time. If you can't find hominy, swap in white or kidney beans.
- Total Time:
- Servings: 6
Photography: Andrew Purcell
Source: Everyday Food, October 2013
- 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
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.
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).
Using two forks, shred pork. Stir in hominy. Season to taste with salt. Serve with avocado and lime.
Squeeze a bit of lime juice directly onto avocados after chopping to prevent browning.