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Pork Chile Verde with Hominy and Carrots Recipe

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This recipe for Pork Chile Verde with Hominy and Carrots is from At Our Family's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/2 lbs boneless shoulder blade pork strips (country style ribs)
salt and freshly ground black pepper
1 Tbsp olive oil
1 cup coarsely chopped onion
1 (4 ounce) can chopped green chiles
1/2 tsp ground cumin
2 cups salsa verde (Herdez brand comes out the best I think)
1 (15.5 ounce) can hominy, rinsed and drained
2 cups baby carrots
Directions:
Directions:
Serves: 4
Time: 2 hrs 20 mins

Season the pork generously with salt and pepper. In a large skillet, heat the oil over medium heat. Brown the pork strips, turning until browned on all sides. transfer the pork strips to a 5-6 quart slow cooker or a large heavy pot.

Add the onion, chiles, and cumin to the drippings in the skillet. Saute the onions until translucent and turning brown, about 5 minutes. Add the onion mixture tot he pork in the slow cooker or pot. Stir in salsa verde and hominy.

If using the slow cooker, cover and cook on low for 4-6 hours. Stir in carrots an hour before the end of cooking time. If using pot, bring the mixture to a low simmer and cook for about 2 hours, stirring in carrots 20 minutes before the end of cooking time.

Serve immediately or cool and prepare desired size containers or bags for freezing. Once thawed, reheat in a saucepan and serve.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 hrs 20 mins
Personal Notes:
Personal Notes:
Another great one from "Not Your Mother's...". I usually double this and eat it that day and save the remainder for the freezer. Two meals with the effort of one!

 

 

 

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