Slow-Cooker Pork and Hominy Stew
- 1 1/2 pounds boneless pork shoulder, cut into 1-inch pieces
- 2 15 -ounce cans hominy, drained and rinsed
- 2 cups low-sodium chicken broth
- 1 16 -ounce jar salsa verde
- 2 poblano chile peppers, seeded and chopped
- 1/2 bunch fresh cilantro, roughly chopped, plus more for topping Kosher salt
- 10 6 -inch corn tortillas
- 1/4 cup sour cream
- 1 romaine lettuce heart, shredded
- 1 avocado, diced
- Toss the pork and hominy with the chicken broth, salsa verde, poblanos, cilantro and 1/2 teaspoon salt in a 6-quart slow cooker.
- Tear 2 of the tortillas into small pieces; add to the slow cooker and toss.
- Cover and cook on low, 7 hours.
- Warm the remaining 8 tortillas as the label directs.
- Top each serving of stew with sour cream, lettuce, avocado and more cilantro.
- Serve with the warm tortillas.
- Photograph by Ryan Dausch
pork shoulder, hominy, chicken broth, verde, chile peppers, fresh cilantro, corn tortillas, sour cream, romaine lettuce heart, avocado
Taken from www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-pork-and-hominy-stew.html (may not work)