The ingredients in this stew are native to the southwest, so commonplace there that you can find them sold on roadside stands. Tomatillos, which look like juicy green tomatoes, form the base of this stew in the form of a pretty great salsa verde. Hominy takes the place of the corn that may traditionally be found in a southwestern style soup. And dried chilies to finish. It came together easily and 6 hours later I had a pot full of delicious. Topped simply with sliced avocado, it warmed up me and left me in the same cozy manner as tonight’s bubble bath.
Southwestern Pork and Hominy Stew
- Yield: 8 servings
- Cooking Time: 6 hr
- 2 TB olive oil
- 2 pounds pork stew meat
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 3 jalapeno peppers, deseeded, thinly sliced
- 1 Poblano pepper, thinly sliced
- 2 cups salsa verde
- 4 cups chicken stock
- 30 ounces hominy
- 2 tsp cumin
- 2 tsp salt
- 2 tsp pepper
- 2 tsp oregano
- 1 cup fresh cilantro
- To a large stock stock pot, add the olive oil and brown the pork, about 2 minutes on each side. Once cooked, set aside.
- To the pot of your slow cooker, layer the onions and peppers. Add the pork, spices, cilantro and hominy. Cover with the salsa verde and stock.
- Set the cooker on high for 6 hours until the pork is cooked through. Serve topped with fresh avocado and toasted pepitas, if desired.