Back to Pork and Hominy Stew All Reviews for Pork and Hominy Stew - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 4 hrs 25 mins Servings: 6 pozole-190-med110298.jpg
Ingredients Ingredient Checklist 2 tablespoons vegetable oil, divided Coarse salt 1 1/4 pounds boneless pork shoulder, trimmed and cut into 4-inch pieces 1 medium white onion, chopped 4 garlic cloves, minced 2 tablespoons chili powder 4 cups chicken broth, divided 2 cans (15 ounces) hominy, drained and rinsed Diced avocado and lime wedges, for serving
Cook’s Notes Bright Idea Squeeze a bit of lime juice directly onto avocados after chopping to prevent browning.
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 4 hrs 25 mins Servings: 6 pozole-190-med110298.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 4 hrs 25 mins Servings: 6
Recipe Summary
prep: 25 mins total: 4 hrs 25 mins
Servings: 6
prep: 25 mins
total: 4 hrs 25 mins
prep:
25 mins
total:
4 hrs 25 mins
Servings: 6
6
pozole-190-med110298.jpg
pozole-190-med110298.jpg
Ingredients
Ingredients
- 2 tablespoons vegetable oil, divided Coarse salt 1 1/4 pounds boneless pork shoulder, trimmed and cut into 4-inch pieces 1 medium white onion, chopped 4 garlic cloves, minced 2 tablespoons chili powder 4 cups chicken broth, divided 2 cans (15 ounces) hominy, drained and rinsed Diced avocado and lime wedges, for serving
Directions
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.
Cook’s Notes Bright Idea Squeeze a bit of lime juice directly onto avocados after chopping to prevent browning.
Cook’s Notes
Bright Idea Squeeze a bit of lime juice directly onto avocados after chopping to prevent browning.
Reviews (4)
Add Rating & Review 188 Ratings 5 star values: 22 4 star values: 37 3 star values: 83 2 star values: 40 1 star values: 6
Reviews (4)
Add Rating & Review 188 Ratings 5 star values: 22 4 star values: 37 3 star values: 83 2 star values: 40 1 star values: 6
Add Rating & Review
188 Ratings 5 star values: 22 4 star values: 37 3 star values: 83 2 star values: 40 1 star values: 6
188 Ratings 5 star values: 22 4 star values: 37 3 star values: 83 2 star values: 40 1 star values: 6
188 Ratings 5 star values: 22 4 star values: 37 3 star values: 83 2 star values: 40 1 star values: 6
5 star values: 22 4 star values: 37 3 star values: 83 2 star values: 40 1 star values: 6
Martha Stewart Member Rating: 5 stars 09/13/2019 This was delicious. I included scallions with all the other toppings. Will definitely make it again. Martha Stewart Member Rating: 5 stars 04/06/2018 I've made this a few times, turns out great. I often use 'country style pork ribs' cut into chunks when I can't find a whole roast. I tend to do closer to 2 lbs than 1 1/4. Other than that I use yellow onion rather than white, and mexican hot chili powder instead of regular, but those are just my personal flavor preferences. I don't shred the pork, just serve with the avocado on top and everyone adds lime, shredded cabbage, and matchstick radishes to taste. Martha Stewart Member Rating: 4 stars 09/20/2017 Made exactly as written. Tasted much better 3 days later when we ate the leftovers. Added broken tortilla chps to full bowls. Martha Stewart Member Rating: Unrated 10/02/2013 Great idea, posole in the crock pot! Traditionally, the condiments with posole are shredded cabbage, sliced radishes, limes, and tostada tortillas....that is, fried corn tortillas cut up in chip size...insteaad of dried chile powder, I just throw in a couple of cans of enchilada sauce.....question? why chicken broth instead of beef broth?Martha Stewart Member
Rating: 5 stars 09/13/2019
This was delicious. I included scallions with all the other toppings. Will definitely make it again.
Rating: 5 stars
Rating: 5 stars 04/06/2018
I’ve made this a few times, turns out great. I often use ‘country style pork ribs’ cut into chunks when I can’t find a whole roast. I tend to do closer to 2 lbs than 1 1/4. Other than that I use yellow onion rather than white, and mexican hot chili powder instead of regular, but those are just my personal flavor preferences. I don’t shred the pork, just serve with the avocado on top and everyone adds lime, shredded cabbage, and matchstick radishes to taste.
Rating: 4 stars 09/20/2017
Made exactly as written. Tasted much better 3 days later when we ate the leftovers. Added broken tortilla chps to full bowls.
Rating: 4 stars
Rating: Unrated 10/02/2013
Great idea, posole in the crock pot! Traditionally, the condiments with posole are shredded cabbage, sliced radishes, limes, and tostada tortillas….that is, fried corn tortillas cut up in chip size…insteaad of dried chile powder, I just throw in a couple of cans of enchilada sauce…..question? why chicken broth instead of beef broth?
Rating: Unrated
All Reviews for Pork and Hominy Stew
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pork and Hominy Stew
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
