• Currently 4/5
Prep Time: 15 minutes/Cook Time: 5 to 8 hours
12 oz. beer
1 tablespoon low-sodium chicken bouillon base, such as Better than Bouillon
2 teaspoons ground cumin
Kosher salt and pepper
12 oz. tomatillos, cut into 1/2-in. pieces
4 cloves garlic, finely chopped
1 onion, finely chopped
1 (4-oz.) can roasted diced green chiles, drained
1-1/2 lbs. boneless pork butt or shoulder, cut into 4-in. pieces
1 cup fresh cilantro (stems included), plus more for serving
1 (28-oz.) can hominy, rinsed
1/4 cup fresh lime juice
Diced avocado and sliced radishes, for serving
1. In a 5- to 6-qt. slow cooker, combine the beer, bouillon base, cumin, 2 cups water and 1/2 teaspoon each salt and pepper.
2. Add the tomatillos, garlic, onion, chiles, pork and cilantro and mix to combine.  Cook, covered, until the pork is tender and easily pulls apart, 7 to 8 hours on low or 5 to 6 hours on high.
3. Remove and discard the cilantro from the slow cooker, then using two forks, break the pork into smaller pieces.  Add the hominy and cook, covered, until tender, 3 to 4 minutes.  Stir in the lime juice and serve with cilantro, avocado and radishes, if desired.
Serves 4 to 6

Each Serving: 514 cal, 22.5 g fat (7.5 g sat fat), 105 mg chol, 1109 mg sod, 47 g carbs, 8 g fiber, 35 g pro.
Meal   LunchDish   Soup
Cooking Method   Slow CookerMain Ingredient   Pork
Prep Time   15 to 30 minutesCooking Time   more than 2 hours

Eileen Stalec

Member since Dec 2008

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