Texas Pork Stew

Texas Pork Stew

1 T. vegetable oil
3/4 lb. boneless pork shoulder or pork
tenderloin, cut into 3/4−inch chunks
2 large onions
2 T. minced garlic
4 C. chicken broth
2 ancho chiles, stems and seeds removed, rinsed
1 tsp. dried oregano
1 large can hominy, drained well

Heat oil in 3−quart saucepan over medium heat. Add pork and brown on all sides.
Add onions and garlic and cook about 5 minutes, stirring occasionally, until lightly
browned.
To cook on stovetop: Add broth, chiles and oregano. Bring to boil, reduce heat and
simmer 1 hour or until pork is tender.
Add hominy and simmer, uncovered, 10 minutes.
To cook in crockpot: Place cooked pork, onions, and garlic along with remaining
ingredients. Cover and cook on HIGH for 4 to 5 hours, or on LOW for 8 to 10 hours.
Using a slotted spoon, skim off and discard any floating chile skin. Pour stew into
individual bowls, removing any more chile skin.
May be served with toppings of chopped lettuce, tomato and cilantro, or shredded
cheese.