Ingredients

• 1-1/4  pounds lean boneless pork, cut into 1-inch cubes
•   Peruvian Rub (see recipe below)
•   Nonstick cooking spray
• 2  cups beef, chicken, or vegetable broth
• 1  12-ounce can light beer (1-1/2 cups)
• 2  tablespoons packed brown sugar
• 1  medium sweet potato (about 8 ounces), peeled and cut into chunks
• 2  medium carrots, coarsely chopped
• 8  ounces pearl onions, peeled, or 1 small white onion, cut into bite-size pieces
• 1  small turnip or rutabaga (about 6 ounces), cut into bite-size pieces
• 2  stalks celery, cut into 1/2-inch-thick slices
• 1  15-ounce can hominy, rinsed and drained
• 4  teaspoons snipped fresh cilantro
• 4  teaspoons lemon juice

Directions

1. Place pork cubes in a resealable plastic bag; add Peruvian Rub and toss to coat. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Brown meat, half at a time, in hot skillet. Transfer meat to a 3-1/2- to 4-quart crockery cooker. Add broth, beer, and brown sugar, stirring to combine. Add sweet potato chunks, carrots, onions, turnip or rutabaga, and celery.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Stir in hominy, cilantro, and lemon juice. Makes 6 servings.

Peruvian Rub: In a small bowl, combine 2 cloves garlic, crushed; 1 teaspoon ground cumin; 3/4 teaspoon salt; 3/4 teaspoon dried oregano, crushed; 1/2 teaspoon ground ginger; 1/4 teaspoon cayenne pepper; 1/4 teaspoon dried thyme, crushed; and 1/4 teaspoon ground allspice.