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.

This was very tasty and very filling! With the autumn weather now arriving, it was a good meal to enjoy and it was also easy for Paula to bring to school on Tuesday and Thursday.
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