It's stew season, baby!
When the weather really begins to turn and there's a constant chill in the air, I love nothing more than coming home to a stew that has been simmering in the slow-cooker all day. The house just smells like a stick-to-your-ribs hearty dinner...what could be more comforting?
While I usually usher in fall with a traditional beef stew, I felt like doing something a little more interesting this time around.
Addendum: the fiance is out of town for the next two weeks, and while I miss him, I find his work trips are a great time to try new recipes and either A.) have no one know about a failure, or B.) greedily devour the entire thing myself.
This stew was definitely outcome B.
Man- this recipe was a slam dunk. I literally cannot stop eating this stew. I portion some out, heat it up, inhale the whole bowl and repeat until I'm so full I fear I'll begin to melt into my couch.
Posole- it's a dangerous game.
Pork and Hominy Stew (Pork Posole)
Adapted from Food Network Magazine
- 3-4 pound pork butt, bone-in
- 2 poblano peppers, seeded and chopped
- 1 16 oz jar salsa verde
- 1 30 oz can hominy, drained and rinsed
- 1/2 bunch cilantro, chopped
- 2 cups chicken stock
- 1/2 tsp garlic powder
- 1/2 tsp salt, pepper
- 2 small yellow corn tortillas
- Garnishes: chopped romaine hearts, 1 avocado (diced), lime wedges, sour cream
Chop pork into one inch pieces. As you approach the bone, do your best to cut around. Place pork pieces and bone/remaining meat into slow-cooker. Add in peppers, salsa verde, hominy, cilantro, chicken stock, seasoning. Crumble the corn tortillas into small pieces and add to the slow-cooker. (This will amp up the corn flavor and thicken your stew!)
Cook on low for 7 hours. Remove pork bone. Serve with a squeeze of lime, romaine lettuce, avocado and sour cream.