Makes:
4 servings
Total Time:
1 hr 20 min
Submitted by:
Category:
Soups/Chilis
Sub Category: Soups & Stews
what you need
- 1 Tbsp. oil
- 3/4 pound well-trimmed boneless pork shoulder (Boston butt), cut in 3/4-inch chunks
- 3 cups coarsely chopped onions
- 2 Tbsp. minced garlic
- 4 cups chicken broth
- 2 ancho chilies, stems and seeds removed, chilies rinsed
- 1 tsp. dried oregano
- 1 can (15 to 16 ounces) white hominy or corn kernels, drained
- TOPPINGS: shredded lettuce, chopped plum tomatoes and slivered onion
make it
Heat oil in 3-quart saucepan over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Add onions and garlic and cook, stirring occasionally, 5 minutes or until lightly browned.
TO COOK RANGETOP: Add broth, chiles and oregano. Bring to a simmer, cover and cook 1 hour or until pork is tender. Add hominy and simmer, uncovered, 10 minutes.
IN SLOW-COOKER: Put browned pork, onions and garlic in cooker along with broth, chiles, oregano and hominy. Cover and cook on high 4 to 5 hours or low 8 to 10 hours.
Skim off and discard any skins from the chiles. Ladle stew into soup bowls and serve with toppings.
Notes
