3 poblano peppers, stems and seeds removed, cut into 2 inch pieces
2 (15 oz) cans hominy, drained
12 oz beer
juice of 1 lime
Extras:
warm tortillas or cooked rice
avocado
DIRECTIONS
Mix the pork with the oil, chili powder, cumin, cumin seed, smoked paprika, corn starch, salt, pepper, onion, garlic, and poblanos and refrigerate overnight.
Add the marinated pork and vegetables to the slow cooker and add beer. Cover and turn the slow cooker to low for 6 hours.
Add the hominy and cook for 2 more hours.
Stir in the lime juice, taste and season with salt and pepper if needed.
Serve the stew with fresh tortillas or rice and sliced of avocado.
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