Slow-Cooker Mexican-Style Pork Stew

• 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 (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

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.

countrystyle, salt, pepper, vegetable oil, onions, chili powder, garlic, tomatoes, chicken broth, white hominy, fresh oregano, fresh cilantro, lime juice

Taken from www.food.com/recipe/slow-cooker-mexican-style-pork-stew-494178 (may not work)