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Prep Time:20 minsAdditional Time:7 hrsTotal Time:7 hrs 20 minsServings:10Yield:1 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:7 hrsTotal Time:7 hrs 20 minsServings:10Yield:1 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:7 hrs
Additional Time:
7 hrs
Total Time:7 hrs 20 mins
Total Time:
7 hrs 20 mins
Servings:10
Servings:
10
Yield:1 servings
Yield:
1 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1(3 pound)lean boneless pork shoulder, trimmed and cut into 1 1/2-inch pieces1tablespoonground cumin1teaspoonkosher salt1teaspoonblack pepper1tablespooncanola oil1 ½cupschopped poblano chiles (from 2 chiles)1 ½cupschopped yellow onions (from 1 onion)4cupsunsalted chicken stock1(15 ounce) canwhite hominy, drained and rinsed1(15 ounce) canno-salt-added pinto beans, drained and rinsed1cupsalsa verde¼cupThinly sliced radishes¼cupThinly sliced scallions1tablespoonFresh oregano leaves
Cook Mode(Keep screen awake)
Ingredients
1(3 pound)lean boneless pork shoulder, trimmed and cut into 1 1/2-inch pieces
1tablespoonground cumin
1teaspoonkosher salt
1teaspoonblack pepper
1tablespooncanola oil
1 ½cupschopped poblano chiles (from 2 chiles)
1 ½cupschopped yellow onions (from 1 onion)
4cupsunsalted chicken stock
1(15 ounce) canwhite hominy, drained and rinsed
1(15 ounce) canno-salt-added pinto beans, drained and rinsed
1cupsalsa verde
¼cupThinly sliced radishes
¼cupThinly sliced scallions
1tablespoonFresh oregano leaves
DirectionsSprinkle the pork evenly with the cumin, salt, and black pepper. Heat the oil in a large skillet over medium-high. Add half of the pork to the skillet; cook, stirring occasionally, until golden brown, about 4 minutes. Transfer to a 5- to 6-quart slow cooker. Repeat the procedure with the remaining pork.Add the poblano chiles and onions to the skillet. Cook, stirring often, until the vegetables are almost tender and lightly caramelized, about 5 minutes. Add 1/2 cup of the stock to the skillet. Cook 1 minute, stirring and scraping to loosen the browned bits from the bottom of the skillet; transfer to the slow cooker. Stir in the hominy, pinto beans, salsa verde, and remaining 3 1/2 cups stock. Cover and cook on LOW until the pork is tender, 7 to 8 hours. Skim the fat from the surface of the soup. Mash some of the beans and hominy with a potato masher. Ladle the soup into bowls. Serve with the sliced radishes, scallions, and oregano leaves, if desired.TipsMulticooker Directions: In Step 1, transfer both halves of the browned pork pieces to the inner pot of a 6-quart multicooker. In Step 2, transfer the cooked onion mixture to the pot. Stir in the hominy, pinto beans, salsa verde, and remaining 3 1/2 cups stock. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the pork is tender, about 8 hours. Turn off the cooker. Remove the lid; skim the fat from the surface of the soup. Finish Step 2.Originally appeared: Everyday Slow Cooker
Directions
Sprinkle the pork evenly with the cumin, salt, and black pepper. Heat the oil in a large skillet over medium-high. Add half of the pork to the skillet; cook, stirring occasionally, until golden brown, about 4 minutes. Transfer to a 5- to 6-quart slow cooker. Repeat the procedure with the remaining pork.Add the poblano chiles and onions to the skillet. Cook, stirring often, until the vegetables are almost tender and lightly caramelized, about 5 minutes. Add 1/2 cup of the stock to the skillet. Cook 1 minute, stirring and scraping to loosen the browned bits from the bottom of the skillet; transfer to the slow cooker. Stir in the hominy, pinto beans, salsa verde, and remaining 3 1/2 cups stock. Cover and cook on LOW until the pork is tender, 7 to 8 hours. Skim the fat from the surface of the soup. Mash some of the beans and hominy with a potato masher. Ladle the soup into bowls. Serve with the sliced radishes, scallions, and oregano leaves, if desired.TipsMulticooker Directions: In Step 1, transfer both halves of the browned pork pieces to the inner pot of a 6-quart multicooker. In Step 2, transfer the cooked onion mixture to the pot. Stir in the hominy, pinto beans, salsa verde, and remaining 3 1/2 cups stock. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the pork is tender, about 8 hours. Turn off the cooker. Remove the lid; skim the fat from the surface of the soup. Finish Step 2.
Sprinkle the pork evenly with the cumin, salt, and black pepper. Heat the oil in a large skillet over medium-high. Add half of the pork to the skillet; cook, stirring occasionally, until golden brown, about 4 minutes. Transfer to a 5- to 6-quart slow cooker. Repeat the procedure with the remaining pork.
Add the poblano chiles and onions to the skillet. Cook, stirring often, until the vegetables are almost tender and lightly caramelized, about 5 minutes. Add 1/2 cup of the stock to the skillet. Cook 1 minute, stirring and scraping to loosen the browned bits from the bottom of the skillet; transfer to the slow cooker. Stir in the hominy, pinto beans, salsa verde, and remaining 3 1/2 cups stock. Cover and cook on LOW until the pork is tender, 7 to 8 hours. Skim the fat from the surface of the soup. Mash some of the beans and hominy with a potato masher. Ladle the soup into bowls. Serve with the sliced radishes, scallions, and oregano leaves, if desired.
Tips
Multicooker Directions: In Step 1, transfer both halves of the browned pork pieces to the inner pot of a 6-quart multicooker. In Step 2, transfer the cooked onion mixture to the pot. Stir in the hominy, pinto beans, salsa verde, and remaining 3 1/2 cups stock. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the pork is tender, about 8 hours. Turn off the cooker. Remove the lid; skim the fat from the surface of the soup. Finish Step 2.
Originally appeared: Everyday Slow Cooker
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Nutrition Facts(per serving)311Calories12gFat18gCarbs32gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
