Pork Posole and Corn Bread Stew

Pork Posole and Corn Bread Stew
Servings: 8 Prep 15 mins Cook 16 mins Slow Cook on HIGH for 4-1/2 hours or LOW for 6-1/2 hours


  • 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

Make It

1. 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.

2. 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.

3. 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 Facts

Servings Per Recipe: 8; Amount 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.