Monday, December 9, 2013

Pork & Anaheim Stew Crockpot Recipe

Pork & Anaheim Stew Crockpot Recipe

Ingredients needed:

* 2 tablespoons extra-virgin olive oil, divided
* 1 1/2 pounds boneless pork shoulder, trimmed of fat and cut into 1/2-inch pieces
* 6 Anaheim peppers, split in half lengthwise, seeded and sliced
* 4 cloves of garlic, minced
* 1 pound tomatillos, papery skins, rinsed and chopped
* 2 cups of chopped onion
* 1 can of yellow hominy, rinsed and drained
* 1 can of chicken broth
* 2 teaspoons of chili powder
* 1 teaspoon of ground cumin
* 1 teaspoon of dried oregano leaves
* 1 1/2 teaspoons of sugar
* 1 teaspoon liquid smoke
* 1/2 teaspoon salt

Preparation steps:

* Heat 1 teaspoon oil in large skillet over medium-high heat. Add half of pork to skillet and cook, stirring frequently, until browned on all sides. Transfer to crockpot. Add another teaspoon oil to same skillet and repeat with remaining pork.
* Add another 1 teaspoon oil to same skillet and add Anaheim chiles. Cook 5 minutes, stirring frequently, or until very brown along edges, using 2 utensils to toss chiles while cooking. Add garlic to chiles and cook another 15 seconds, stirring constantly. Pour over pork.
* Stir in tomatillos, onion, hominy, broth, chili powder, cumin, oregano and sugar. Cover and cook on low for 10 hours or on high for 5 hours.
* Stir in remaining 1 tablespoon of oil, liquid smoke and salt. Serve immediately or cover and refrigerate overnight.


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