Leftovers can often be one of the best parts of cooking at home. Tonight we had the Pork and Hominy Stew that we enjoyed on Thursday. In case you missed that entry, here is the recipe again…

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.

All three of us really enjoyed this meal. We usually make barbecue with pork shoulder so this was a delicious alternative. I highly recommend it if you are looking for an easy meal. If you want to cook less, just halve the recipe….