PORK POSOLE & CORN BREAD STEW
1 tbs oil
3 tsp chili powder
Zest of 1 lime + 1 tbs lime juice
3 pounds boneless pork shoulder, trimmed, cut into chunks
1/2 tsp pepper
4 large carrots, cut into pieces
1/2 tsp salt
2 onions, chopped
1 tsp dried oregano
2 tbs flour
4 garlic cloves, minced
15 oz can white hominy, rinsed, drained
8.5 oz box corn muffin mix
2 tbs + 1 tsp chopped cilantro
1 1/2 cups low sodium chicken broth
Sprinkle pork with 1/4 tsp each salt and pepper. Heat oil in a skillet. Cook pork until browned. Remove pork to slow cooker. Add carrots and onions to skillet and sprinkle with 1/4 tsp each salt and pepper, cook 5 min. Stir in flour, chili powder, oregano and garlic, cook 1 min. then remove to slow cooker.
*Add broth to skillet and bring to a boil, pour into slow cooker. Cover, cook on high 4 1/2 hours or low for 6 1/2 hours. When there is 1 hour cook time left, stir together corn muffin mix, eggs, zest, 1 tsp cilantro and 1/4 cup water.
*Remove cover, stir in hominy, lime juice and 2 tbs cilantro. Dollop corn muffin mixture on top. Place towel over slow cooker bowl then top with cover, cook until top is firm, then serve.
MAKES 8 SERVINGS OF PORK & CORN BREAD STEW...