Pork-And-Hominy Stew

• 3 pounds boneless pork shoulder, cut into 2 1/2-inch pieces
• Salt and pepper
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 tablespoons chili powder
• 3 cloves garlic, finely chopped
• 1 12-oz. bottle beer
• 1 14-oz. can chopped tomatoes with juice
• 3 14-oz. cans white hominy, rinsed and drained
• 1 teaspoon dried oregano

1. Sprinkle pork with salt and pepper. Warm oil in a large skillet over medium-high heat. Cook pork, in batches if necessary, browning on all sides, about 10 to 15 minutes. Add to slow cooker and drain off all but 1 Tbsp. fat. Add onion, chili powder and garlic to skillet and cook, stirring, until softened, 2 minutes. Stir in beer and cook for 1 minute, scraping up browned bits from bottom of pan with a wooden spoon. Add mixture to slow cooker
2. Add tomatoes to slow cooker. Cover and cook on low until meat is just tender, about 6 hours. Stir in hominy and oregano and cook 1 hour more. Remove pork from pot with tongs. When cool enough to handle, shred pork. Skim fat from top of broth, stir in shredded pork, and serve.

pork shoulder, salt, vegetable oil, onion, chili powder, garlic, tomatoes, white hominy, oregano

Taken from www.myrecipes.com/recipe/pork-and-hominy-stew (may not work)