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Tuesday, October 15 2013
 
Pork Posole and Corn Bread Stew
Recipe from 
Servings: 8
Prep Time: 15 mins
 
 
 
 
ingredients
 
  • 3    pounds   boneless pork shoulder, well trimmed and cut into 1-inch chunks
  • 1/2   teaspoon   salt
  • 1/2   teaspoon   black pepper
  • 1    tablespoon   canola oil
  • 4      large carrots, cut into 1/4-inch pieces
  • 2      onions, chopped
  • 2    tablespoons   flour
  • 3    teaspoons   chili powder
  • 1    teaspoon   dried oregano
  • 4      cloves garlic, minced
  • 1 1/2   cups   low-sodium chicken broth
  • 1    box  (8.5 ounces) corn muffin mix
  • 2      eggs
  •     Zest of 1 lime
  • 1    tablespoon   lime juice
  • 2    tablespoon plus 1 teaspoon  chopped cilantro
  • 1    can  (15 ounces) white hominy, rinsed and drained
 
directions
Sprinkle pork with 1/4 teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Cook pork for 5 minutes, stirring often, in batches, or until browned. Remove pork to slow cooker.
 
 
Add carrots and onions to skillet and sprinkle with 1/4 teaspoon each salt and pepper; cook for 5 minutes, stirring often. Stir in flour, chili powder, oregano and garlic; cook 1 minute then remove to slow cooker. Add broth to skillet and bring to a boil; pour into slow cooker. Cover; cook on HIGH for 4-1/2 hours or LOW for 6-1/2 hours.
 
 
When there is 1 hour cook time remaining, stir together corn muffin mix, eggs, lime zest, 1 teaspoon cilantro and 1/4 cup water. Remove cover; stir in hominy, lime juice and 2 tablespoons cilantro. Dollop corn muffin mixture on top. Place cotton dish towel over slow cooker bowl then top with cover; cook for remaining cook time or until top is firm.
 
 

 
nutrition information
Per Serving: cal. (kcal) 455, Fat, total (g) 17, chol. (mg) 159, sat. fat (g) 6, carb. (g) 38, fiber (g) 3, pro. (g) 37, sodium (mg) 960, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:57 am   |  Permalink   |  Email