Mexican Pork Stew

mexican-pork-stew-posole-titleInspired by Mexican posole, this slightly spicy stew comes together quickly in the slow cooker.  Want to make it more authentic?  Use hominy in place of the corn!


 

Continuing along our unintentional theme of the past couple weeks, I decided to use the slow cooker to make a warm bowl of spicy goodness.  Yeah, this would be more appropriate for cooler weather but I still blame my neighbors.  Plus, it used the slow cooker so my kitchen didn’t get all heated up which is definitely a plus.

My goal wasn’t actually to make a stew, though.  I’d read several recipes for posole which is a stew made with pork and hominy but wanted to make a posole-inspired pulled pork that I was going to serve on tostadas.  Well, I forgot to drain my tomatoes and the result ended up being a lot juicier than I intended so I rolled with it and served it in a bowl instead.

mexican-pork-stew-posole-2

Just like with painting happy little trees, happy accidents happen in the kitchen, too. 🙂

Because I used mild jalapeño slices, this had a happy heat instead of an overpowering one.  I would have preferred to use fresh jalapenos but, well, I forgot to write them on my grocery list.  Thank goodness I still had a jar in the fridge!  To make up for the lack of fresh spice, I made up for it with a touch of chipotle chile powder.  Don’t want that spice?  Reduce it or leave it out.

When I opened the slow cooker, my eyes wanted to see beans.  My brain agreed and my taste buds were happy with that decision.  My stomach had no complaints, either!

I love it when everyone gets along!

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Just a dollop of sour cream and dinner was ready!

 

Mexican Pork Stew
Author: Sashi @ getoffthecouchandcook.com
Prep time: 15 mins
Cook time: 8 hours
Total time: 8 hours 15 mins
Serves: 6-8 servings
Ingredients
  • 3-4 lb pork loin
  • 2 bell peppers (red, yellow, or orange), cut into 1/2″ strips
  • 2 ~ 15 oz cans no-salt-add diced tomatoes, undrained
  • 1/4 c chopped pickled jalapeno slices
  • 1 Tbsp jarred minced garlic
  • 1 Tbsp chile powder
  • 1 Tbsp dried oregano
  • 1 Tbsp unsweetened cocoa powder
  • 1 tsp chipotle chile powder
  • 1/2 tsp kosher salt
  • 12 oz bag frozen corn, unthawed
  • 1 Tbsp corn starch
  • 1 Tbsp cold water
  • 15 oz can pinto beans, drained and rinsed
  • Sour cream
Instructions
  1. Place the pork roast into a 4- to 5-qt slow cooker
  2. Top the pork with the bell pepper slices.
  3. In a large bowl, mix together the jalapeno, garlic, chile powder, oregano, cocoa powder, chipotle chile powder, salt and corn. Pour over the peppers and pork in the slow cooker.
  4. Cover and cook on low 7-8 hours or high 3 1/2 – 4 hours.
  5. Remove the pork from the juices and vegetables in the slow cooker and let rest on a cutting board. Turn the slow cooker up to high.
  6. In a cup or small bowl, mix the corn starch and water until smooth then mix into the juices in the slow cooker.
  7. Shred the pork using two forks. Return the meat to the slow cooker along with the drained pinto beans. Let heat for about 15 minutes and serve with a dollop of sour cream.

 

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