Paula and I were looking for recipes to make this week for dinner. She was in the mood for burritos so we will have those on two nights. I found this recipe, Slow-Cooker Pork and Hominy Stew, in the October 2015 Food Network magazine. This was really easy to make and since our frozen cuts of Boston Butt come in 3 pound pieces, we just double the recipe and ate it for two nights.
Start by tossing 3 pounds of boneless pork shoulder (or Boston Butt) and 4 15-ounce cans of hominy (drained and rinsed) with 32-ounces of chicken broth, 2 16-ounce jars of salsa verde, 2 diced poblanos, 1/2 bunch of chopped cilantro and 1/2 teaspoon salt in a 6-quart slow cooker. Tear 2 corn tortillas into small pieces and add to the slow cooker and toss. Cover and cook on low for about 7 hours.
Warm 4-6 corn tortillas in the microwave (or as the label directs). Top each serving of stew with a little sour cream, shredded lettuce, diced avocado and some additional chopped cilantro. Serve with the warm tortillas.