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Pork Stew Two Ways

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 1 hr 20 min
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.
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