3 1/2 pounds trimmed pork shoulder, cut into 1-inch pieces
Kosher salt and freshly ground 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
How to Make It
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.
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