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Slow-Cooker Mexican-Style Pork Stew

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“America's Test Kitchen”
8hrs 45mins

Ingredients Nutrition


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

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