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"Hunger is the best sauce in the world."--Cervantes

Slow Cooker Southwest Stew Recipe

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This recipe for Slow Cooker Southwest Stew is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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