Slow Cooker Mexican Style Pork Stew Recipes

Steps:

• Place pork, sweet potatoes, onion, tomatoes, chiles, chicken broth, cumin, salt, and pepper into the bottom of a slow cooker.
• Cover and cook on Low for 6 to 7 hours. An instant-read thermometer inserted into the center of the pork should read at least 145 degrees F (63 degrees C). Add lime juice and stir well before serving.

Steps:

• Toss the pork and hominy with the chicken broth, salsa verde, poblanos, cilantro and 1/2 teaspoon salt in a 6-quart slow cooker. Tear 2 of the tortillas into small pieces; add to the slow cooker and toss. Cover and cook on low, 7 hours.
• Warm the remaining 8 tortillas as the label directs. Top each serving of stew with sour cream, lettuce, avocado and more cilantro. Serve with the warm tortillas.

Steps:

• In a large skillet that has been coated with cooking spray, brown pork and garlic. Add onion, saute until tender. Stir in tomatoes, chilies, cilantro, oregano and bay leaves; cover and simmer for 40 minutes or until pork is tender and no longer pink., In a bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened. Discard bay leaves.

Steps:

• In 3 1/2- to 4-quart slow cooker, mix pork, salsa and chiles.
• Cover; cook on Low heat setting 6 to 8 hours.
• Stir in beans. Cover; cook on Low heat setting about 5 minutes or until beans are hot. Sprinkle with cheese.

Steps:

• In 4- to 5-quart slow cooker, layer all ingredients in order listed.
• Cover; cook on Low setting 8 to 10 hours. Before serving, gently stir stew.

Steps:

• Dry the pork with paper towels, then season with salt and pepper.
• Heat 2 teaspoons of the oil in a 12-inch skillet over med-high heat until just smoking.
• Brown half of the pork, about 10 minutes, then add to the slow cooker.
• Return the skillet to med-high heat and repeat with 2 more teaspoons oil and the remaining pork.
• Add the remaining 2 teaspoons oil to the empty skillet and heat over medium heat until shimmering.
• Add the onions, chili powder, and 1/4 teaspoon salt.
• Cook until the onions are softened, about 5 minutes.
• Stir in the garlic and cook for 15 seconds.
• Stir in the tomatoes with their juice, scraping up any browned bits.
• Bring to a simmer, then pour into the slow cooker.
• Add the broth, hominy, and oregano to the slow cooker.
• Cover and cook on LOW for 7-8 hours or on HIGH for 5 -6 hours, until the meat is tender.
• Transfer the meat to a large bowl and let cool.
• Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
• When the meat is cool enough to handle, shred it using your fingers, discarding any gristle; add meat back to cooker.
• Before serving, stir in the cilantro and lime juice and season with salt and pepper to taste.

Steps:

• Mix flour, mustard powder, pepper, and salt together in a large bowl. Add pork and stir until fully coated.
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add some pork to the hot oil, making sure skillet is not overcrowded, and cook until browned, 3 to 4 minutes per side. Transfer to a slow cooker and repeat with remaining pork.
• Add remaining flour mixture to the skillet with a little more oil if needed. Cook and stir until lightly browned; transfer to the slow cooker.
• Add 2 cups vegetable stock to the slow cooker and stir until all flour lumps are gone. Add onions and wine.
• Cover and cook on High for 3 hours. Stir and season with salt and pepper, if necessary. Add more vegetable stock if too thick. Add carrots and yams and cook for another 2 hours. Add apples and cook until tender, 30 to 60 more minutes.