tex-mex pork stew
Tex-Mex Pork Stew 1 tablespoon vegetable oil 3/4 pound boneless pork shoulder or pork tenderloin, cut into 3/4-inch chunks 2 large onions 2 tablespoons minced garlic 4 cups chicken...
Ingredients
- 1tablespoonvegetable oil
- 3/4poundboneless pork shoulder or pork
- 2large onions
- 2tablespoonminced garlic
- 4cupchicken broth
- 2ancho chiles, stems and seeds removed, rinsed
- 1teaspoondried oregano
- 1large can hominy, drained well
Directions
- 1
Tex-Mex Pork Stew 1 tablespoon vegetable oil 3/4 pound boneless pork shoulder or pork tenderloin, cut into 3/4-inch chunks 2 large onions 2
- 2
Add pork and brown on all sides
- 3
Add onions and garlic and cook about 5 minutes, stirring occasionally, until lightly browned
- 4
Place cooked pork, onions, and garlic along with remaining ingredients in a crockpot
- 5
Cover and cook on HIGH for 4 to 5 hours, or on LOW for 8 to 10 hours
- 6
Using a slotted spoon, skim off and discard any floating chile skin
- 7
Pour stew into individual bowls, removing any more chile skin
- 8
May be served with toppings of chopped lettuce, tomato and cilantro, or shredded cheese