Slow Cooker Pork And Hominy Stew Food

PORK AND HOMINY STEW

Steps:

• In a small saucepan, combine water, poblano and jalapeno. Bring to a boil. Reduce heat; simmer until tender, about 10 minutes. Remove from heat; cool slightly. Place mixture in a blender. Add tomatoes, onion, garlic, cumin and oregano; cover and process until smooth. , Transfer to a 5- or 6-qt. slow cooker. Stir in pork, hominy, broth, lime juice, kosher salt and pepper. Cook, covered, on low 6-8 hours or until pork is tender. If desired, serve with optional ingredients. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

SLOW-COOKER PORK STEW

Steps:

• Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker. Toss in half of the flour and season with salt and pepper. Scatter the bay leaves over the vegetables.
• Season the pork generously with salt and pepper, sprinkle with the thyme and allspice and toss with the remaining flour to coat. Place the pork over the vegetables in the slow cooker. Add 2 cups water and the tomatoes, cover and cook on low 8 hours.
• Discard the bay leaves. Remove the pork roast and slice or pull the meat off the bone into large pieces. Serve in bowls with the vegetables and broth.

SLOW-COOKED PORK STEW

Steps:

• Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.

PORK AND HOMINY STEW

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high. Season pork with salt and cook until pieces are browned on all sides, about 8 minutes. Transfer to a 5-to-6-quart slow cooker.
• To the skillet, add remaining tablespoon oil, the onion, garlic, and chili powder and saute until soft, 4 minutes. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer to slow cooker. Add remaining 2 cups broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours (or 8 hours on low).
• Using two forks, shred pork. Stir in hominy. Season to taste with salt. Serve with avocado and lime.

SLOW-COOKER PORK AND HOMINY STEW

Steps:

• 1 Stir together 1 teaspoon chile powder, 1/2 teaspoon cumin, 1/2 teaspoon coriander, and 1/2 teaspoon salt in cup; rub pork all over with spice mixture.
• 2 Spray large skillet with nonstick spray and set over medium- high heat. Add half of pork and cook, turning occasionally, until browned, about 5 minutes. Transfer to 5- or 6-quart slow cooker. Repeat with remaining pork, spraying skillet again with nonstick spray.
• 3 Reduce heat to medium and add oil to same skillet. Add onion and bell pepper; cover and cook, stirring occasionally, until vegetables are crisp-tender, about 5 minutes. Stir in garlic, oregano, remaining 2 teaspoons chile powder, remaining 1 teaspoon cumin, and remaining 1 teaspoon coriander. Cook, stirring, just until fragrant, about 30 seconds. Add broth and bring to boil, stirring to scrape up browned bits from bottom of pan.
• 4 Add vegetable mixture to slow cooker; stir in tomatoes. Cover and cook until pork is fork-tender, 4-5 hours on High or 8-10 hours on Low. Gradually stir in cornmeal, then hominy, during last 15 minutes of cooking time. Stir in remaining 1/4 teaspoon salt.
• 5 Ladle evenly into 8 bowls; sprinkle with cilantro and serve with lime wedges.
• Serving size: (1 cup)

PORK AND HOMINY STEW

Steps:

• Heat oil in a large skillet over medium heat; add diced pork, cumin, and salt and pepper to taste. Cook, stirring frequently, until evenly browned.
• Transfer pork to a large pot. Stir in hominy and 3 cups water. Cook over medium heat for 1 hour.
• While pork and hominy are cooking, place chiles in a small saucepan with 2 cups water. Boil for 45 minutes, covered. Drain, and remove stems. Place chiles in a blender with 1/4 cup water, onion, and garlic. Blend until smooth (you may still see seeds). Set aside.
• Serve pork and hominy soup in bowls, garnished with lime juice, cilantro, cabbage. For spicy soup, stir one teaspoon of chile into each bowl of soup.

POZOLE ROJO - PORK AND HOMINY STEW

Steps:

• Tie together mint and cilantro with kitchen string.
• Bring pork and water to a boil in a large pot, skimming froth, then reduce heat to a simmer. Add tied herbs, 20 garlic cloves, quartered onion, oregano, peppercorns, and 2 teaspoons salt and gently simmer, uncovered, until pork is very tender, about 2 hours.
• Strain broth through a large sieve into a large heatproof bowl. Return broth to pot. Discard mint and cilantro.
• Transfer cooked onion and garlic to a blender with 1 1/2 cups broth and purée until smooth (use caution when blending hot liquids). Add purée to broth. Discard bones and coarsely shred pork into broth.
• Meanwhile, slit chiles lengthwise, then stem and seed. Heat a large cast-iron skillet over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Transfer to a bowl and pour 2 1/2 cups boiling water over chiles. Soak, covered, until softened, about 30 minutes.
• Purée chiles with 1 1/2 cups soaking liquid, chopped onion, remaining 6 garlic cloves, clove, and 3/4 teaspoon salt in cleaned blender until a smooth paste forms, about 2 minutes.
• Heat oil in cast-iron skillet over medium heat until it shimmers, then add chile paste (it will spatter) and cook, stirring occasionally, until slightly thickened, 5 minutes.
• Add chile paste and hominy and simmer 5 minutes. Season with salt.
• Cooks' note: Pozole can be made 3 days ahead. Chill, uncovered, to cool, then cover.

SLOW COOKER POSOLE: PORK AND HOMINY SOUP

Steps:

• Melt butter over medium heat and add onion, garlic, jalapeno, and spices. Saute until veggies are soft.
• Add vegetables in a slow cooker with pork, green chilies, salsa and hominy. Add reserved juices from the carnitas and stock to cover. Cover slow cooker and set on Low for 7 hours or High for 3 1/2 hours. Add tabasco to your taste and serve with desired garnishes.
• If you prefer to do this stovetop, saute veggies as directed and combine everything in a large heavy pot. Bring the soup to a boil, lower heat to a simmer and cover. Simmer for 2 hours until flavors are well combined.

SLOW COOKER PORK STEW

Steps:

• Mix flour, mustard powder, pepper, and salt together in a large bowl. Add pork and stir until fully coated.
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add some pork to the hot oil, making sure skillet is not overcrowded, and cook until browned, 3 to 4 minutes per side. Transfer to a slow cooker and repeat with remaining pork.
• Add remaining flour mixture to the skillet with a little more oil if needed. Cook and stir until lightly browned; transfer to the slow cooker.
• Add 2 cups vegetable stock to the slow cooker and stir until all flour lumps are gone. Add onions and wine.
• Cover and cook on High for 3 hours. Stir and season with salt and pepper, if necessary. Add more vegetable stock if too thick. Add carrots and yams and cook for another 2 hours. Add apples and cook until tender, 30 to 60 more minutes.

POSOLE (PORK AND HOMINY STEW)

Steps:

• Mix 1 Tablespoon Chili powder, Salt, Pepper in a bowl.
• Rub spice mixture all over pork.
• Saute bacon in a heavy large pot over medium heat until crisp.
• Transfer bacon to paper towels.
• Working in batches, add pork (leaving space around each piece) to drippings in the pot and Saute until browned on all sides, about 10 minutes per batch, using slotted spoon to tranfer pork to a bowl.
• Reduce heat to medium, add onions, ham, carrot, and garlic to the pot; cover and cook 5 minutes stirring occasionally and scraping up browned bits.
• Add Chilies; stir 1 minute.
• Stir in hominy, tomatos w/juices, beer, chicken broth, marjoram, pork, and remaining 2 teaspoons of chili powder and bring to a boil.
• Reduce heat; cover and simmer until pork is very tender, about 1 hour.
• Uncover stew and simmer until liquid is slightly reduced and thickened, about 10 minutes.
• Season with salt and pepper.
• Garnish with reserved bacon and cilantro.