Slow Cooker Asado de Puerco (Pork and Tomatillo Stew)

Name: Slow Cooker Asado de Puerco (Pork and Tomatillo Stew)
Total time: 270 min
Ingredients: 3 1/2 pounds trimmed pork shoulder, cut into 1-inch pieces; Kosher salt and freshly ground black pepper; 1 tablespoon canola oil; 1/2 cup low-sodium chicken broth; 1 pound tomatillos, husked, rinsed, and cut into 1-inch pieces; 1 onion, cut into 1/2-inch dice; 2 garlic cloves, thinly sliced; 1 jalapeño, thinly sliced; One 15-ounce can hominy, drained and rinsed; 3 tablespoons coarsely chopped cilantro

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Make this classic Mexican dish in your slow cooker for ease and extra flavor.

By Melissa Rubel Jacobson

Published on January 22, 2014

Slow Cooker Mexican Pork and Tomatillo Stew — Photo: © Helene Dujardin

Active Time:

30 mins

Total Time:

4 hrs 30 mins

Yield:

6

Ingredients

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

Directions

Season the pork with salt and pepper. In a large skillet, heat the oil until shimmering. Cook the pork in batches over moderately high heat until deep brown all over, about 8 minutes per batch. Using a slotted spoon, transfer the pork to a slow cooker.
Add the chicken broth to the skillet and bring to a boil, scraping up the browned bits from the bottom. Pour the broth into the slow cooker. Add the tomatillos, onion, garlic and jalapeño. 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. Add the hominy and cook for 30 minutes longer.
Spoon the pork and hominy into bowls. Skim the fat from the sauce and season it with salt and pepper. Spoon the sauce over the pork, sprinkle with the cilantro and serve.