Tex-Mex Pork Stew
| Yield: | 4 Servings |
| Categories: | Main Dishes, Slow Cooker, Onions, Stews |
| 1 | tb | Vegetable oil |
| 3/4 | lb | Boneless pork shoulder; well-trimmed (Boston Butt), in 3/4" cubes |
| 2 | lg | Onions; coarsely chop/3 c. |
| 2 | tb | Minced garlic |
| 4 | c | Chicken broth |
| 2 | Ancho chiles; stems/seeds removed, chiles rinsed, (see note) | |
| 1 | ts | Dried oregano |
| 1 | cn | (15-16 oz) white hominy; canned, (see note) OR corn kernels, drained |
| TOPPINGS | ||
| Chopped lettuce | ||
| Tomaotoes | ||
| Cilantro | ||
| Sliced radishes | ||
| Lime wedges | ||
| Shredded Monterey Jack cheese |
Heat oil in 3 quart saucepan over Medium-High heat. Add pork and brown on all sides, 3-5 minutes. Add onions and garlic and cook about 5 minutes, stirring occasionally, until lightly browned.
To cook on Rangetop: Add broth, chiles and oregano. Bring to boil, reduce heat, cover and simmer 1 hour or until pork is tender. Add hominy and simmer, uncovered, 10 minutes.
To cook is Slow Cooker: Place cooked pork, onions and garlic in cooker along with remaining ingredients, except toppings. Cover and cook on High 4-5 hours or on Low for 8-10 hours.
Using a slotted spoon, skim off and discard any floating chile skin. Pour stew into individaul soup bowls, removing any remaining visible chile skin. Serve with bowls of toppings.
Serves 4. Per serving: 356 calories, 16 grams fat, 58 mg. cholesterol, 1,297 mg. sodium
Exchanges: 1 1/2 starch, 2 vegetable, 2 medium-fat meat, 1 fat
NOTES : Note: look for ancho chiles in produce sections. Ancho chiles are not-too-hot reddish brown dried chiles. They begin life as dark-green poblano chiles, the kind usually stuffed to make Chiles Rellenos. Hominy is dried corn from which the hull and germ have been removed. It's available canned, ready-to-eat or dired, (which has to be reconstituted. When dried, hominy is ground and called hominy grits or just grits. and us usually cooked with milk or water for breakfast or as a side dish. Recipe by: Woman's Day magazine, 10/7/97
To cook on Rangetop: Add broth, chiles and oregano. Bring to boil, reduce heat, cover and simmer 1 hour or until pork is tender. Add hominy and simmer, uncovered, 10 minutes.
To cook is Slow Cooker: Place cooked pork, onions and garlic in cooker along with remaining ingredients, except toppings. Cover and cook on High 4-5 hours or on Low for 8-10 hours.
Using a slotted spoon, skim off and discard any floating chile skin. Pour stew into individaul soup bowls, removing any remaining visible chile skin. Serve with bowls of toppings.
Serves 4. Per serving: 356 calories, 16 grams fat, 58 mg. cholesterol, 1,297 mg. sodium
Exchanges: 1 1/2 starch, 2 vegetable, 2 medium-fat meat, 1 fat
NOTES : Note: look for ancho chiles in produce sections. Ancho chiles are not-too-hot reddish brown dried chiles. They begin life as dark-green poblano chiles, the kind usually stuffed to make Chiles Rellenos. Hominy is dried corn from which the hull and germ have been removed. It's available canned, ready-to-eat or dired, (which has to be reconstituted. When dried, hominy is ground and called hominy grits or just grits. and us usually cooked with milk or water for breakfast or as a side dish. Recipe by: Woman's Day magazine, 10/7/97
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