Mexican-Style Pork Stew

Ingredients

• 5 pounds boneless, country style ribs, trimmed
• Salt and pepper
• 2 tablespoons vegetable oil, divided
• 2 onions, chopped medium
• 2 tablespoons chili powder
• 5 garlic cloves, minced
• 1 (14.5-ounce) can diced tomatoes
• 5 cups low-sodium chicken broth
• 3 (14-ounce) cans white or yellow hominy, rinsed
• 2 tablespoons minced fresh oregano or 2 teaspoons dried
• 1/4 cup minced fresh cilantro
• 1 tablespoon fresh lime juice

Directions

Makes 6 to 8 servings

Dry pork with paper towels, then season with salt and pepper. Heat 2 teaspoons oil in a 12-inch skillet over medium-high heat until just smoking. Brown half of the pork, about 10 minutes, then add to the slow cooker. Return the skillet to medium-high heat and repeat with 2 more teaspoons oil and remaining pork.

Add remaining 2 teaspoons oil to the empty skillet and heat over medium until shimmering. Add onions, chili powder and 1/4 teaspoon salt. Cook until onions are softened, about 5 minutes. Stir in garlic and cook 15 seconds. Stir in tomatoes with their juice, scraping up any browned bits. Bring to a simmer, then pour into the slow cooker.

Add broth, hominy and oregano to the slow cooker. Cover and cook, on either low or high, until the meat is tender, 7 to 8 hours on low or 5 to 6 hours on high.

Transfer meat to a large bowl and let cool. Let the cooking liquid settle 5 minutes, then use a wide spoon to skim the fat off the surface. When the meat is cool enough to handle, shred it using your fingers, discarding any gristle, and add it back to the slow cooker.

Before serving, stir in cilantro and lime juice and season with salt and pepper to taste.

Source: The Clarion Ledger – Jackson, Ms