TEX-MEX PORK STEW
Ingredients:
1 T. vegetable oil
3/4 lb. boneless pork shoulder or pork tenderloin, cut into 3/4-inch chunks
2 large onions
2 T. minced garlic
4 C. chicken broth
2 ancho chiles, stems and seeds removed, rinsed
1 tsp. dried oregano
1 large can hominy, drained well
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 crockpot: Place cooked pork, onions, and
garlic along with remaining ingredients. Cover and cook on
HIGH for 4 to 5 hours, or on LOW for 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.
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 from fat
B-man 