Slow-Cooker Mexican-Style Pork Stew

1. 1

   Dry the pork with paper towels, then season with salt and pepper.

2. 2

   Heat 2 teaspoons of the oil in a 12-inch skillet over med-high heat until just smoking.

3. 3

   Brown half of the pork, about 10 minutes, then add to the slow cooker.

4. 4

   Return the skillet to med-high heat and repeat with 2 more teaspoons oil and the remaining pork.

5. 5

   Add the remaining 2 teaspoons oil to the empty skillet and heat over medium heat until shimmering.

6. 6

   Add the onions, chili powder, and 1/4 teaspoon salt.

7. 7

   Cook until the onions are softened, about 5 minutes.

8. 8

   Stir in the garlic and cook for 15 seconds.

9. 9

   Stir in the tomatoes with their juice, scraping up any browned bits.

10. 10

    Bring to a simmer, then pour into the slow cooker.

11. 11

    Add the broth, hominy, and oregano to the slow cooker.

12. 12

    Cover and cook on LOW for 7-8 hours or on HIGH for 5 -6 hours, until the meat is tender.

13. 13

    Transfer the meat to a large bowl and let cool.

14. 14

    Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface.

15. 15

    When the meat is cool enough to handle, shred it using your fingers, discarding any gristle; add meat back to cooker.

16. 16

    Before serving, stir in the cilantro and lime juice and season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.