Slow-Cooker Mexican-Style Pork Stew |
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Prep Time: 45 Minutes Cook Time: 435 Minutes |
Ready In: 480 Minutes Servings: 10 |
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America's Test Kitchen Ingredients:
5 lbs country-style boneless pork ribs, trimmed |
salt |
pepper |
2 tablespoons vegetable oil |
2 onions, chopped medium |
2 tablespoons chili powder |
5 garlic cloves, minced |
1 (14 1/2 ounce) can diced tomatoes |
5 cups low sodium chicken broth |
1 (14 ounce) can white hominy or 1 (14 ounce) can yellow hominy, rinsed |
2 tablespoons minced fresh oregano (or 2 t. dried) |
1/4 cup minced fresh cilantro |
1 tablespoon fresh lime juice |
Directions:
1. Dry the pork with paper towels, then season with salt and pepper.
2. Heat 2 teaspoons of the oil in a 12-inch skillet over med-high heat until just smoking.
3. Brown half of the pork, about 10 minutes, then add to the slow cooker.
4. Return the skillet to med-high heat and repeat with 2 more teaspoons oil and the remaining pork.
5. Add the remaining 2 teaspoons oil to the empty skillet and heat over medium heat until shimmering.
6. Add the onions, chili powder, and 1/4 teaspoon salt.
7. Cook until the onions are softened, about 5 minutes.
8. Stir in the garlic and cook for 15 seconds.
9. Stir in the tomatoes with their juice, scraping up any browned bits.
10. Bring to a simmer, then pour into the slow cooker.
11. Add the broth, hominy, and oregano to the slow cooker.
12. Cover and cook on LOW for 7-8 hours or on HIGH for 5 -6 hours, until the meat is tender.
13. Transfer the meat to a large bowl and let cool.
14. Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
15. When the meat is cool enough to handle, shred it using your fingers, discarding any gristle; add meat back to cooker.
16. Before serving, stir in the cilantro and lime juice and season with salt and pepper to taste.
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