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Keeping with tradition for our slow-cooker Mexican-style pork and hominy stew recipe, we added the raw whole country-style ribs to the simmering liquid. Browning is not necessary here, as it creates a firm, crusty texture on the outside of each piece of meat, which in turn makes the shredding process more difficult. When choosing hominy for our Mexican-style pork and hominy stew recipe, we had two options: canned or freshly rehydrated hominy. Though the freshly rehydrated hominy produced superb results, the pozole with canned hominy was still really good and saved us a significant amount of prep time.
This traditional Mexican stew features tender shredded pork and hominy in a flavorful broth and is garnished with colorful raw vegetables. If you have trouble finding canned hominy, look for it in the international aisle of your supermarket. In addition to lime wedges, we recommend preparing other traditional garnishes of shredded lettuce, diced red onion, fresh cilantro, and sliced radish.
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