Mexican Stew

• 2 pounds boneless pork shoulder roast, chopped
• 2 tablespoons olive oil
• 2 cups chopped white onion
• 1 cup chopped carrot
• 1 tablespoon ground cumin
• 2 teaspoons kosher salt
• 1/2 teaspoon ground red pepper
• 1 teaspoon freshly ground black pepper
• 5 garlic cloves, coarsely chopped
• 3 (15.5-oz.) cans hominy, drained and rinsed
• 1 (28-oz.) can crushed tomatoes
• 4 cups unsalted chicken cooking stock, divided
• 2 dried ancho chiles
• Lime wedges
• Sliced radishes
• Garnish: fresh cilantro

1. Saute pork in hot oil in a large skillet over medium-high heat 6 minutes. Place pork in a 7-qt. slow cooker. Stir onion, next 8 ingredients, and 2 cups stock into slow cooker with pork. Microwave remaining 2 cups stock in a microwave-safe bowl on HIGH 3 minutes or until boiling. Add dried chiles, and let stand 10 minutes. Remove and discard tops of chiles. Process broth and chiles in a blender until smooth. Stir chile mixture into pork mixture. Cover and cook on LOW 7 to 8 hours or until pork is very tender. Serve with lime wedges and radishes.
2. We tested with Swanson Unsalted Chicken Cooking Stock.

pork shoulder roast, olive oil, white onion, carrot, ground cumin, kosher salt, ground red pepper, freshly ground black pepper, garlic, hominy, tomatoes, unsalted chicken, chiles, wedges, radishes, fresh cilantro

Taken from www.myrecipes.com/recipe/mexican-stew (may not work)