Hominy-Pork Stew
A slow-cooker liner keeps the edges of the mixture from burning and sticking to the slow cooker. Lime salsa lends a refreshing hint of citrus.
Ingredients
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2 pounds boneless pork shoulder roast
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1 ½ teaspoons ground cumin
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1 tablespoon cooking oil
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Slow cooker liner
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1 15 ounce navy beans, rinsed and drained
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1 15.5 ounce hominy, rinsed and drained
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1 16 ounce tequila-lime salsa
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1 ¼ cups water
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Lime wedges (optional)
Directions
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Trim fat from meat; cut meat into 1-inch pieces. In a medium bowl toss meat with cumin. In a large skillet brown pork, half at a time, in hot oil; drain off fat.
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Line a 3-1/2- or 4-quart slow cooker with slow cooker liner. In the cooker combine pork, navy beans, and hominy. In a large bowl combine salsa and the water. Pour over pork mixture.
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Cover; cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. If desired, serve with lime wedges.