• 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
  1. 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.*