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 |
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