More Great Recipes: Main Dish

PORK STEW TWO WAYS


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 tbs oil
3/4 pound boneless pork shoulder, cut in chunks
3 cups coarsely chopped onions
2 tbs minced garlic
4 cups chicken broth
2 ancho chiles, stems and seeds removed, rinsed
1 tsp dried oregano
15 oz can white hominy or corn kernels, drained


Heat oil in saucepan. Add pork and brown on all sides. Add onion and garlic and cook until lightly browned. TO COOK RANGETOP---Add broth, chiles and oregano. Bring to a simmer, cover and cook 1 hour or until pork is tender. Add hominy and simmer uncovered 10 min. IN SLOW COOKER---Put browned pork, onion and garlic in cooker along with broth, chiles, oregano and hominy. Cover and cook on high 5 hours or low 10 hours. Skim off and discard any skins from the chiles. Ladle stew into soup bowls and serve with shredded lettuce, chopped plum tomatoes, slivered onion and lime wedges. MAKES 4 SERVINGS OF PORK STEW.*


Pairs Well With


Notes

A dash of local for every season
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