Slow Cooker Pork Stew with Hominy

I’ve been in a cooking rut lately, but now that it’s fall it’s finally the season for my favorite type of meal: stew. I love throwing everything into a pot (or slow cooker), doing next-to-nothing else and ending up with a delicious, homey dish.

Pozole, a Mexican stew typically made with pork, hominy and chiles, has been on my to-cook list for a while. I finally got around to making a simplified version of the real thing. I think this may actually have been the first time I’ve bought hominy at the grocery store — but I’ll definitely be doing it again!

Adapted from “Mexican-Style Pork and Hominy Stew” from America’s Test Kitchen’s Slow Cooker Revolution.

Serves 6-8

Ingredients

2 tbsp vegetable oil
3 onions, chopped
2 Hatch green chiles, stemmed, seeded and chopped fine (or substitute 3-4 jalapeños)
6 cloves garlic, minced
1 6-oz can tomato paste
1 14 1/2-oz can diced tomatoes
2 tbsp chili powder
1 tbsp dried oregano
2 bay leaves
4 cups low-sodium chicken broth
3 15-oz cans hominy (white or yellow), drained and rinsed
1 4- to 5-pound boneless pork butt
1/2 cup cilantro leaves and tender stems, chopped fine
2 tbsp fresh lime juice
salt

In a large skillet over medium-high heat, saute the onions and chiles in oil until softened, about 5 minutes. Add the garlic and cook about 1 minute more, then transfer to the slow cooker. Stir in the tomato paste, diced tomatoes (with juice), chili powder, oregano and bay leaves.

In a blender (or using an immersion blender), puree 1 can hominy with 2 cups chicken broth, then add to the slow cooker along with the other 2 cans of hominy and remaining 2 cups of chicken broth.

Cut the pork into 1 1/2-inch chunks, trimming as much fat as you can, then add to the slow cooker and stir to coat. Cover and cook 9-11 hours on low or 5-7 hours on high. Pork should be fall-apart tender.

Let the stew sit for about 5 minutes, then skim excess fat from the surface with a spoon. Season with salt to taste, then stir in the cilantro and lime juice. Serve over white or brown rice.

Pictured: Pyr-O-Rey Brown Daisy Casserole, Corning Ware Grab-It Bowl