Slow Cooked Pork and Apple Pozole

Apples are a great combination with pork and sweeten this puzzle inspired slow cooker stew.

3.5-5 lb Boston Butt pork, cut into 4 pieces, and trimmed of skin where necessary

2 medium onions, sliced, about 2 cups

1 doz sweet small peppers, quartered and seeded

1 lb baby carrots

1 jalapeño pepper, halved, seeded, and sliced

4 cloves garlic, minced

1/2 tsp ground cumin

1/2 tsp ground coriander

1 tsp pimenton, smokey Spanish paprika

1 quart chicken, turkey or beef broth

1 polish kielbasa, sliced

2 tart apples, Honey Crisp or Gala quartered, cored, peeled and diced 1/2 inch

1 can hominy, rinsed and drained

Brown all sides of the pork in your slow cooker if you can, or on the stovetop.

Remove pork to a bowl.

Add the onions, peppers and carrots to the slow cooker and sauce for about 10 minutes in a dash of olive oil. Allow the veggies to brown up and caramelize a bit.

Add the garlic and season with the cumin, coriander and paprika, and cook another 2-3 minutes.

Now add the broth to the slow cooker and nestle in the pork pieces. Season lightly with salt and pepper to taste. Add the kielbasa, apple and hominy, distributing evenly. Add just enough water to barely cover.

Cover slow cooker and cook 8-10 hours on low.

Serves 8.

Comments

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