I like making this for company. It is fancier and different then a normal Crockpot meal but it has all the convenience; you can enjoy your company and you aren't rushing around a hot kitchen trying to get the food ready. When we have company I serve it with a Mexican inspired salad that I will list below and fresh made salsa and tortilla chips. And it makes a ton so invite someone over or half it! :o)
Slow-Cooker Mexican-style Pork Stew
5 pounds, country-style pork ribs, trimmed
2 TB vegtable oil
2 onion, chopped
2 TB chili powder
5 garlic cloves, minced
1 (14.5 oz.) can diced tomatoes
5 cups reduced -sodium chicken broth
3 cans (14.5 oz.) white or yellow hominy rinsed
2 TB minced fresh oregano or 2 ts dried
1/4 cup minced cilantro
1 TB fresh lime juice
1.) dry pork with paper towel and trim off excess fat. season generously with salt and pepper. Heat vegetable oil in a 12 inch skillet oer med-high heat until just smoking. Brown half of the pork at a time tryign to get each side brown, about 10 minutes. Then place the brown pork in the slow cooker. Then repeat with the other half of the pork.
2.) leave the excess oil int eh skillet and then add the onion, slat and chili powder. Cook scraping the browned bits off of the pan. Cook until onion is soft about 5 minutes. stir in garlic and cook for 15 seconds. Then add the tomatoes undrained. Bring to a simmer and then pour into the Crockpot.
3.) add the broth, hominy, and oregano to the slow cooker. Cover and cook on either low or high, until the meat is tender. 7-8 hours on low and 5 to 6 hours on high.
4.) transfer the meat to a large bowl and let cool. Let the cooking liquid settle for 5 minutes, then use a wide spoon skim off the fat on the surface. When the meat is cool enough to handle, shred it with you hands (I never am patient enough to wait and I just use two apposing forks). Discarding any fat and gristle and add it back to the slow cooker. Before serving stir in the lime juice and cilantro.
*I like mine thicker so I add a little flour past to the juices in the Crockpot and let it thicken a bit, but that is optional I just figure stew shouldn't be like a soup. I always add more salt to my food so after I've got everything together I seem to always add some chicken or beef bullion to the stew and mix it well. I just think it needs more salt and bullion gives it a fuller flavor then just salt a lone dose. And I don't use the reduced sodium chicken broth either. We like to eat it with warmed tortillas and sour cream too!
2 TB vegtable oil
2 onion, chopped
2 TB chili powder
5 garlic cloves, minced
1 (14.5 oz.) can diced tomatoes
5 cups reduced -sodium chicken broth
3 cans (14.5 oz.) white or yellow hominy rinsed
2 TB minced fresh oregano or 2 ts dried
1/4 cup minced cilantro
1 TB fresh lime juice
1.) dry pork with paper towel and trim off excess fat. season generously with salt and pepper. Heat vegetable oil in a 12 inch skillet oer med-high heat until just smoking. Brown half of the pork at a time tryign to get each side brown, about 10 minutes. Then place the brown pork in the slow cooker. Then repeat with the other half of the pork.
2.) leave the excess oil int eh skillet and then add the onion, slat and chili powder. Cook scraping the browned bits off of the pan. Cook until onion is soft about 5 minutes. stir in garlic and cook for 15 seconds. Then add the tomatoes undrained. Bring to a simmer and then pour into the Crockpot.
3.) add the broth, hominy, and oregano to the slow cooker. Cover and cook on either low or high, until the meat is tender. 7-8 hours on low and 5 to 6 hours on high.
4.) transfer the meat to a large bowl and let cool. Let the cooking liquid settle for 5 minutes, then use a wide spoon skim off the fat on the surface. When the meat is cool enough to handle, shred it with you hands (I never am patient enough to wait and I just use two apposing forks). Discarding any fat and gristle and add it back to the slow cooker. Before serving stir in the lime juice and cilantro.
*I like mine thicker so I add a little flour past to the juices in the Crockpot and let it thicken a bit, but that is optional I just figure stew shouldn't be like a soup. I always add more salt to my food so after I've got everything together I seem to always add some chicken or beef bullion to the stew and mix it well. I just think it needs more salt and bullion gives it a fuller flavor then just salt a lone dose. And I don't use the reduced sodium chicken broth either. We like to eat it with warmed tortillas and sour cream too!
Mexican Salad
Assemble the salad with all these ingredients or just the ones you like:
Ice burg lettuce
Romain lettuce - or favorite dark leaf lettuce
Sliced thin bell pepper
Chopped green onion or thinly sliced red onion
Sliced thin tomatoes
Black beans rinsed
canned corn drained
Crumbled dry Mexican style cheese (optional)
Dressing:
1/4 cup olive or veg oil
1/4 cup lime or lemon juice (lime can be a bit bitter)
2 TB fresh chopped cilantro
1 TB chopped parsley
1 tsp cumin
1/2 tsp chili powder
1/2 tsp salt ( or to taste)
2 cloves garlic minced ( or to taste)
Pour dressing over salad and toss before serving. Very good stuff.
Romain lettuce - or favorite dark leaf lettuce
Sliced thin bell pepper
Chopped green onion or thinly sliced red onion
Sliced thin tomatoes
Black beans rinsed
canned corn drained
Crumbled dry Mexican style cheese (optional)
Dressing:
1/4 cup olive or veg oil
1/4 cup lime or lemon juice (lime can be a bit bitter)
2 TB fresh chopped cilantro
1 TB chopped parsley
1 tsp cumin
1/2 tsp chili powder
1/2 tsp salt ( or to taste)
2 cloves garlic minced ( or to taste)
Pour dressing over salad and toss before serving. Very good stuff.
