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Slow Cooker Southwest Stew Recipe

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This recipe for Slow Cooker Southwest Stew, by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Sherman, Project Manager, KP-IT
Added: Tuesday, November 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 - 5 pounds pork shoulder or roast (don't use a lean, expensive cut)
2 medium or 1 very large onion
2 cans of prepared hominy corn, white or yellow, 15 -16 oz. per can
1 jar (16 oz.) salsa
garlic, fresh or dried, to taste

Directions:
Directions:
Cut pork shoulder into 1" cubes, removing large pieces of fat but not trimming too finely. Cut onions into large pieces (8 for medium onion; 16 for large). Drain the hominy. Put pork, onions, salsa, hominy, and as much garlic as you want into a crock pot. Cook on low all day (8 -10 hours), stirring a few times during the day, until the pork is cooked and the hominy is soft enough to eat. Serve in bowls with fresh bread.

Personal Notes:
Personal Notes:
All ingredient volumes are approximate. More or less of any of them will work. Control the spice level with the salsa; my family likes using medium hot. You can also add a can of chopped green chilies or some jalapenos to spice it up.

 

 

 

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