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 lightly browned.
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 hours.
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 cheese.
Makes 4 servings
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