Slow Cooker Mexican Pork and Tomatillo Stew Recipe

Name: Slow Cooker Mexican Pork and Tomatillo Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 pounds trimmed pork shoulder, cut into 1-inch pieces; Kosher salt and freshly ground pepper; 1 tablespoon canola oil; 1/2 cup low-sodium chicken broth; 1 pound tomatilloshusked, rinsed and cut into 1-inch pieces; 1 onion, cut into 1/2-inch dice; 2 garlic cloves, thinly sliced; 1 jalapeno, thinly sliced; One 15-ounce can hominy, drained and rinsed; 3 tablespoons coarsely chopped cilantro

Servings: persons

3 1/2 pounds trimmed pork shoulder, cut into 1-inch pieces
Kosher salt and freshly ground pepper
1 tablespoon canola oil
1/2 cup low-sodium chicken broth
1 pound tomatilloshusked, rinsed and cut into 1-inch pieces
1 onion, cut into 1/2-inch dice
2 garlic cloves, thinly sliced
1 jalapeno, thinly sliced
One 15-ounce can hominy, drained and rinsed
3 tablespoons coarsely chopped cilantro

1
Season the pork with salt and pepper.
2
In a large skillet, heat the oil until shimmering.
3
Cook the pork in batches over moderately high heat until deep brown all over, about 8 minutes per batch.
4
Using a slotted spoon, transfer the pork to a slow cooker.
5
Add the chicken broth to the skillet and bring to a boil, scraping up the browned bits from the bottom.
6
Pour the broth into the slow cooker.
7
Add the tomatillos, onion, garlic and jalapeno.
8
Cover and cook on high for 3 1/2 hours, until the pork is tender and the tomatillos have broken down and formed a sauce, about 3 1/2 hours.
9
Add the hominy and cook for 30 minutes longer.
10
Spoon the pork and hominy into bowls.
11
Skim the fat from the sauce and season it with salt and pepper.
12
Spoon the sauce over the pork, sprinkle with the cilantro and serve.

1130

kcal

Calories

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 1/2 pounds trimmed pork shoulder, cut into 1-inch pieces, Kosher salt and freshly ground pepper, 1 tablespoon canola oil, 1/2 cup low-sodium chicken broth, and more.

Yes, Slow Cooker Mexican Pork and Tomatillo Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Mexican Pork and Tomatillo Stew

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