Tex-Mex Pork Stew
1 tablespoon vegetable oil
3/4 pound boneless pork shoulder or pork tenderloin, cut in 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
Heat oil in 3-quart saucepan over medium heat. Add pork and brown on all sides.
Add onions and garlic and cook about 5 minutes, stirring occasionally, until
To cook on stovetop: Add broth, chiles and oregano. Bring to boil, reduce heat
and simmer 1 hour or until pork is tender.
Add hominy and simmer, uncovered, 10 minutes.
To cook in slow cooker: Place cooked pork, onions, and garlic along with
remaining ingredients. Cover and cook on high 4 to 5 hours, or on low 8 to 10
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
Makes 4 servings.
Approximate values 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