For this stew I adapted a recipe from Food & Wine Magazine by Melissa Rubel Jacobson. I expect that the original recipe would have been quite bland as my version was even a bit boring. I suggest adding a can of diced tomatoes and reducing the chicken broth by 1/2 cup. Adding some additional spices, such as coriander and/or Mexican oregano should help as well. Enjoy!
1 1/2 pounds pork loin roast, cut into 1-inch pieces
Kosher salt and freshly ground pepper
1 cup low-sodium chicken broth
1 pound tomatillos—husked, rinsed and cut into 1-inch pieces
1 onion, cut into 1/2-inch dice
1 cup carrots, peeled and diced
1 TBS cumin
2 garlic cloves, minced
1 jalapeño, minced
One 15-ounce can hominy, drained and rinsed
3 tablespoons coarsely chopped cilantro
Sour cream and crushed tortilla chips (optional)
Put the pork in the slow cooker and season with salt and pepper. Add the chicken broth through the jalapeno to the pork and stir to combine. Cover and cook on high for 3 1/2 hours (or low for 6 hours), until the pork is tender and the tomatillos have broken down and formed a sauce. Add the hominy and cook for 30 minutes longer. Serve sprinkle with fresh cilantro, sour cream and crushed tortilla chips.