Chipotle Pork Hominy Stew (Crockpot recipe, GFCF)
I made this up, earlier this week, and it was a huge hit. Everyone scarfed it down, even the 3yo, for whom I thought it might be too spicy. It wasn’t. I made this for my family for an evening where I’d be away from home. I got home late, did some puttering about, and thought, “I’ll have one bowl before I go to bed.” Two and a half bowls later, I was restraining myself from having more.
All of the ingredients that I didn’t have on hand — pork, tomatoes, hominy, and zucchini — I bought on sale, so was able to make the whole meal for less than $10.00. Ten bucks per meal is usually my roof, though I try to spend less, around $7-8 per meal.
One note: This recipe uses chipotle-seasoned canned tomatoes. I got the Food Club brand, which is a store brand for a local grocery store. I know that Food Club brand is available in many more places across the States, but I’m not sure where. If you can’t find chipotle-seasoned canned tomatoes, you may want to use unseasoned tomatoes, then add 1-2 tsp of a salt-free chipotle seasoning, like Mrs. Dash Southwest Chipotle.
For those of you unfamiliar, chipotle is made by smoking jalapeño peppers, and has a dreamy, unique flavor, not quite as hot as fresh jalapeños. “chee-POTE-lay.” And, hominy is corn that has no hull and has been specially soaked — it looks like really big corn kernels. It imparts a unique, though subtle flavor.
Chipotle Pork Hominy Stew (Crockpot, GFCF)
- 3 lbs boneless pork, cut into 3/4″ – 1″ cubes
- 2 cans, 14.5 oz each, chipotle-seasoned petite-diced tomatoes
- 1 medium onion, peeled and sliced thinly
- 8 cloves garlic, minced
- 1 dried mild red chili pod, crumbled, without seeds (unless you like it really hot) Alternately, add 1-2 tsp crushed red chile or ground chili powder.
- 3 small zucchini (about 1.5 lbs total), quartered and chopped (or Mexican gray squash/calabacita)
- 2 tsp Mexican oregano (whole or broken-leaf, not powdered)
- 4 cups chicken stock
- 1/4 cup corn starch
- 2-4 cups water
- 1 large can (30 oz.) white hominy, drained
Put the first seven ingredients into a Crockpot, and stir. Pour chicken stock over the top, stir again, and cook, covered, on high for six hours, or until pork is fork-tender.
Mix the corn starch into two cups of water, and stir into stew. Cover again and cook on high until simmering and thickened, about 30 minutes – 1 hr, depending on your Crockpot.
Stir in hominy.
If it is too thick and/or too spicy for your taste, add an additional 2 cups of water. (My husband prefers stews THICK and spicy.)
Keep on low or warm until ready to serve.