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Recipe Summary

prep:
15 mins
cook:
16 mins
slow-cook:
on HIGH for 4-1/2 hours or LOW for 6-1/2 hours
Servings:
8
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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

455 calories; total fat 17g; saturated fat 6g; cholesterol 159mg; sodium 960mg; carbohydrates 38g; fiber 3g; protein 37g.

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