Pulling from two Mexican classics - chile verde and posole - this comforting stew stands as a complete meal. Tender chunks of pork shoulder get cooked until tender in a rich broth that’s thickened with salsa verde and corn tortillas.
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.
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.
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Photograph by Ryan Dausch
Courtesy of Food Network Magazine
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