When the snow begins to fall, I prepare this heartwarming stew featuring pork ribs and hominy. It’s a fill-you-up recipe of lightly spiced comfort.
—GENIE GUNN ASHEVILLE, NC
PREP: 10 MIN. • COOK: 3 HOURS • MAKES: 6 SERVINGS
1 can (15 1/2 ounces) hominy, rinsed and drained
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (14 1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (10 ounces) green enchilada sauce
2 medium carrots, finely chopped
1 medium onion, finely chopped
3 garlic cloves, minced
2 teaspoons ground cumin
1/4 teaspoon salt
1 pound boneless country-style pork ribs
Lime wedges and minced fresh cilantro
Corn tortillas, optional
1. Using a 3- or 4-qt. slow cooker, combine the first nine ingredients; add pork. Cook, covered, on low 3-4 hours or until pork is tender.
2. Remove pork from slow cooker. Cut the pork into bite-size pieces; return to slow cooker. Serve with lime wedges and cilantro and, if desired, corn tortillas.