• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Tex-Mex Pork Stew

  • Recipe Submitted by on

Category: Crockpot, Stews, Onions, Main Dish

 Ingredients List

  • 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

 Directions

TOPPINGS
Chopped lettuce
Tomaotoes
Cilantro
Sliced radishes
Lime wedges
Shredded Monterey Jack
-cheese

Heat oil in 3 quart saucepan over Medium-High heat. Add pork and brown on
all sides, 3-5 minutes. Add onions and garlic and cook about 5 minutes,
stirring occasionally, until lightly browned.

To cook on Rangetop: Add broth, chiles and oregano. Bring to boil, reduce
heat, cover and simmer 1 hour or until pork is tender. Add hominy and
simmer, uncovered, 10 minutes.

To cook is Slow Cooker: Place cooked pork, onions and garlic in cooker
along with remaining ingredients, except toppings. Cover and cook on High
4-5 hours or on Low for 8-10 hours.

Using a slotted spoon, skim off and discard any floating chile skin. Pour
stew into individaul soup bowls, removing any remaining visible chile skin.
Serve with bowls of toppings.

Serves 4. Per serving: 356 calories, 16 grams fat, 58 mg. cholesterol,
1,297 mg. sodium

Exchanges: 1 1/2 starch, 2 vegetable, 2 medium-fat meat, 1 fat

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