Slow-Cooker Pork and Hominy Stew
Total time
Author: Food Network Kitchen
Difficulty: Easy
Est. Cost: $15
Serves: 4 servings
- 1½ pounds boneless pork shoulder, cut into 1-inch pieces
- 2 15 -ounce cans hominy, drained and rinsed
- 2 cups chicken STOCK
- 1 16 -ounce jar salsa verde
- 2 poblano chile peppers, seeded and chopped
- ½ bunch fresh cilantro, roughly chopped, plus more for topping Kosher salt
- 10 6 -inch corn tortillas
- ¼ cup sour cream
- 1 romaine lettuce heart, shredded
- 1 avocado, diced
- Toss the pork and hominy with the chicken stock, salsa verde, poblanos, cilantro and ½ teaspoon salt in a 6-quart slow cooker.
- Tear 2 of the tortillas into small pieces; add to the slow cooker and toss.
- Cover and cook on low, 7 hours.
- Break up the pork a little.
- Warm the remaining 8 tortillas as the label directs.
- Top each serving of stew with sour cream, lettuce, avocado and more cilantro.
- Serve with the warm tortillas.
Calories: 684 Fat: 23 g Saturated fat: 7 g Carbohydrates: 73 g Sodium: 1,898 mg Fiber: 16 g Protein: 41 g Cholesterol: 112 mg
Recipe by The Amiable Cooks at https://theamiablecooks.com/slow-cooker-pork-and-hominy-stew/
3.5.3208