Southwestern Pork Hominy Stew

It’s slow cooker season! Is there a slow cooker season? Maybe not since I made that best slow cooker pulled pork back in August which wouldn’t traditionally be known as slow cooker season so that takes me back to answer my question that no, there is no slow cooker season. But there is this southwestern pork hominy stew.

Was that confusing? Stream of consciousness happens after long baths. Nice long, warm, bubble baths.  Like the one that happened tonight.

Anyway, whether or not you feel like there’s a slow cooker season, I bring to you a slow cooker dish. A nice hearty slow cooker stew.

It’s not often that I make pork stew, or even really hear of pork stew. There’s beef stew and chicken stew and chilis of both varieties. But this one, this is different and it’s the flavors of the southwest that make it so.

Making this dish was a bit of an adventure. Not because it was hard at all, but because it used ingredients that I never myself use. Probably because I don’t live nor have I ever lived in the southwest, but the ingredients of which I speak are so commonplace there that you can find them sold on roadside stands. Tomatillos, which look like juicy green tomatoes, form the base of this stew in the form of a pretty great salsa verde. Hominy, which I had to go to three separate grocery stores to find, takes the place of the corn that may traditionally be found in a southwestern style soup. And dried chilies…can’t say I’ve ever used them. Ever. Nevertheless, it came together easily and 6 hours later I had a pot full of delicious. Topped simply with sliced avocado, it warmed up me and left me in the same cozy manner as tonight’s bubble bath.

Note: if you don’t want to make your own salsa verde, simply use the jarred kind. Though, really, this was so easy, you should give it a whirl.