Slow Cooker Recipes
Tex-Mex Pork Stew
Yield: 4 servings
Ingredients
- 1 tablespoon vegetable oil
- 3/4 pound boneless pork shoulder or pork tenderloin, cut into 3/4 inch chunks
- 2 large onions
- 2 tablespoons minced garlic
- 4 cups chicken broth
- 2 ancho chiles, stems and seeds removed, rinsed
- 1 teaspoon dried oregano
- 1 large can hominy, drained well
Instructions
- Heat oil in 3 quart saucepan over medium heat. Add pork and brown on all sides.
- Add onions and garlic and cook for about 5 minutes, stirring occasionally, until lightly browned.
- Place cooked pork, onions, and garlic along with remaining ingredients in a slow cooker.
- Cover and cook on HIGH for 4 to 5 hours, or on LOW for 8 to 10 hours.
- Using a slotted spoon, skim off and discard any floating chile skin.
- Pour stew into individual bowls, removing any more chile skin.
- May be served with toppings of chopped lettuce, tomato and cilantro, or shredded cheese.
Nutrition
Per serving: 365 calories, 18 g fat, 45 mg cholesterol, 20 g protein, 31 g carbohydrates, 6 g fiber, 1,394 mg sodium, 44 percent calories from fat