Slow-Cooker Mexican-Style Pork and Hominy Stew
Why This Recipe Works
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.