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Soups and Stews | |
| 2 1/2 - 3 pounds boneless pork shoulder 1 1/2 teaspoons ground cumin 1 tablespoon vegetable oil Slow-cooker liner 1 15 - 16 ounce can navy beans, rinsed and drained 1 15 - 15 1/2 ounce can hominy, rinsed and drained 1 16 ounce jar mango lime salsa or salsa 1 1/4 cups water Lime wedges (optional | |
| 1. Trim fat from meat; cut meat into 1-inch pieces. In a large bowl, toss meat with cumin. In a large skillet, cook pork, half at a time, in hot oil; drain off fat. 2. Line a 3-1/2- to 4-quart slow cooker with a slow-cooker liner. In the cooker, combine pork, navy beans, and hominy. In a large bowl, combine salsa and the water. Pour over pork mixture. 3. Cover; cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. If you like, serve with lime wedges. Makes 4 servings. | |
Unrated | |
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