Time: 7 hours 20 minutes
Complexity: easily
Servings: 4

Make a delicious Mexican-style stew with diced pork shoulder, simmered in a slow cooker with leach-fried hominy corn in a sauce made with chicken broth, green salsa (salsa verde), and poblano peppers. Green salsa is a traditional Mexican sauce made from tomatillos. This recipe uses store-bought salsa. To thicken the stew nicely, add pieces of corn tortillas to the meat while it's cooking. Serve the pork stew with sliced ​​fresh avocado, romaine lettuce, a dollop of sour cream, and warm corn tortillas.

Ingredients:

• 0.7 kg boneless pork shoulder, cut into 2.5 cm pieces.
• 2 cans (425g) hominy corn, rinsed
• 2 cups lightly salted chicken broth
• 1 jar (400 g) of green salsa
• 2 poblano peppers, seeded and chopped
• Half a bunch of fresh cilantro, coarsely chopped, plus extra for serving
• Coarse salt
• 10 corn tortillas, 15 cm in diameter.
• 1/4 cup sour cream
• 1 romaine lettuce heart, shredded
• 1 avocado, diced

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork shoulder, corn, bouillon, salsa sauce, poblano pepper, cilantro, tortilla, sour cream, romaine lettuce, Avocado

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Preparation:

Step 1
• In a 6-quart slow cooker, combine the pork and hominy with the chicken broth, green salsa, poblano peppers, cilantro, and 1/2 teaspoon salt. Tear 2 tortillas into small pieces, add to the slow cooker, and stir. Cover and simmer on low for 7 hours.
Step 2
• Reheat the remaining 8 tortillas according to package directions. Serve each serving of stew with sour cream, lettuce, avocado, cilantro, and warm tortillas.

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