Description
This easy Pork and Hominy Stew is the cold-weather answer to your Taco Tuesday cravings plus its super simple to make in a slow cooker or instant pot.
Ingredients
- 2 teaspoon olive oil, divided
1 lb. boneless pork shoulder, trimmed and cut into 1/2 inch pieces
1 cup chopped onion
4 cloves garlic, crushed
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1/4 teaspoon ground coriander
6 cups low sodium chicken broth (such as Aneto)
1 cup salsa verde
1 (28 ounce can) hominy, drained
2 fresh corn tortillas, diced into 1/4 inch pieces
Salt & peper to taste - Garnishes: fresh lime wedges, chopped cilantro leaves, thinly sliced radishes, diced avocado, diced red onion, diced jalapeño
Instructions
- Pour 1 tablespoon of olive oil into a skillet over high heat or multi cooker set to “brown.” Add half of pork shoulder and cook for about 5 minutes on each side, turning occasionally, until browned on all sides. Transfer pork to a bowl and brown remaining pieces. Transfer second batch of pork to bowl once browned.
- Add remaining tablespoon of olive oil to pan (or Instant Pot) and saute onion for about 5 minutes, until soft. Add garlic and cook for one minute more. Add reserved pork plus cumin, cayenne and coriander. Stir to coat and cook for one more minute until spices are fragrant.
- Add chicken broth, salsa, hominy and tortillas to pot (or transfer to a slow cooker). Cook as follows based on your method:
- For Slow Cooking: secure lid and set slow cooker to 4 hours on high or 8 hours on low.
- For Pressure Cooking: secure lid and turn the steam release knob to the Sealing position. Turn off the Sauté function and press the Manual (Pressure Cook) button. Then use the + or – to choose 30 minutes. When cooking cycle has ended, let the pot sit undisturbed for 25 minutes while it naturally releases pressure. Then manually release the remaining pressure by turning the steam release knob to the Venting position.
- Remove lid and use a fork to shred the pork, if desired. Adjust seasoning with salt and pepper (and a squirt of lime if desired). To serve, ladle into bowls and top with garnishes.