Slow-Cooker Pork and Hominy Stew

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  • Level: Easy
  • Total: 7 hr 20 min
  • Prep: 20 min
  • Cook: 7 hr
  • Yield: 4 servings
  • Nutrition Info
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1 1/2 pounds boneless pork shoulder, cut into 1-inch pieces

2 15-ounce cans hominy, drained and rinsed 

2 cups low-sodium chicken broth 

1 16-ounce jar salsa verde 

2 poblano chile peppers, seeded and chopped 

1/2 bunch fresh cilantro, roughly chopped, plus more for topping Kosher salt 

10 6-inch corn tortillas

1/4 cup sour cream

1 romaine lettuce heart, shredded

1 avocado, diced


  1. Toss the pork and hominy with the chicken broth, salsa verde, poblanos, cilantro and 1/2 teaspoon salt in a 6-quart slow cooker. Tear 2 of the tortillas into small pieces; add to the slow cooker and toss. Cover and cook on low, 7 hours.
  2. Warm the remaining 8 tortillas as the label directs. Top each serving of stew with sour cream, lettuce, avocado and more cilantro. Serve with the warm tortillas.