This Slow Cooker Mexican-Style Pork and Hominy Stew is flavorful, loaded with tender chunks of pork, hominy and spices. It’s absolutely delicious! Perfect for those cold, wintry nights.
I hope everyone had a Happy Thanksgiving. We had an amazing time in Puerto Rico. We ended up being invited to Thanksgiving dinner by a sweet lady my husband baptized 30 years ago on his LDS mission. It was a great day and a really sweet experience to see how happy, generous and humble she is.
Puerto Rico is a beautiful place, I would go back in a heartbeat. Even the days it rained, it was still so warm and we made the best of it. The rainforest is absolutely incredible, the beaches are beautiful, it’s always warm, and the food is fabulous!
We left 75+ degree temps and came home to snow. We’re all freezing and want to go back! I think it’s safe to officially declare it soup/stew/chili season. That’s about the only good thing about cold weather.
This Mexican-Style Pork and Hominy Stew is absolutely delicious. It’s got such a rich and deep flavor and has just the right amount of spice. The pork is so tender, it just melts in your mouth. We absolutely loved it.
One last thing, I’m gearing up for my annual 12 Days of Sugar starting later this week, so get ready for a huge sugar rush! Have a great week!Print
Hominy is usually found in the canned beans aisle of grocery stores, but sometimes it’s in the Mexican foods section. I’ve noticed that not all stores carry it, but most of them do. If you’ve never eaten hominy before it’s made from dried corn kernels. It has a slightly chewy texture with a toasted corn flavor and a sturdy texture so it holds up well in stews, soups and chilis.I absolutely love it! As I’m sitting here typing this, I’m thinking this would be absolutely delicious topped with diced avocado and sour cream. I’m definitely going to do that next time.
- 3 cans ((15 ounces each) white or yellow hominy, drained and rinsed)
- 3 cups low-sodium chicken broth (, plus extra as needed)
- 1 onion (, finely chopped)
- 1/4 cup tomato paste
- 1/4 cup vegetable oil
- 4 garlic cloves (, minced)
- 2 tablespoons chili powder
- 2 tablespoons minced fresh oregano leaves or 2 teaspoons dried
- 1 can ((14.5 ounces) diced tomatoes)
- 1/4 cup soy sauce
- 1 (3-4 lb.) boneless pork butt roast, trimmed, cut into 1 1/2-inch pieces
- Salt & pepper to taste
- 1 pound carrots ((about 6 ), peeled, halved lengthwise and sliced 1 inch thick)
- 1/4 cup minced fresh cilantro leaves
- 1 tablespoon fresh lime juice
- In a blender, puree 1 can hominy and 2 cups broth until smooth, about 1 minute. Transfer to slow cooker.
- Microwave onions, tomato paste, 3 tablespoons oil, garlic, chili powder and oregano until onions are soft, stirring occasionally.. Transfer to slow cooker.
- Stir in remaining 2 cans hominy, remaining 1 cup broth, tomatoes with juice and soy sauce to slow cooker. Stir to blend. Season pork pepper. Nestle pork into slow cooker. Toss carrots with remaining 1 tablespoon oil. Season with a little salt and pepper. Wrap carrots in aluminum foil packet. Lay foil packet on top of stew.
- Cook for 8 to 10 hours on low or 5 to 7 hours on high or until pork is tender.
- Transfer foil packet to plate. Let stew settle for 5 minutes. Using large spoon, remove any fat from surface (I didn’t feel like there was any fat to be removed). Carefully open foil packet. Stir carrots and accumulated juice into stew. Let sit for 5 minutes or until heated through. Adjust stew consistency with additional hot broth if needed to get desired consistency.
- To serve: Stir in cilantro and lime juice.
Recipe Source: Adapted slightly from ATK Slow Cooker Revolution