Prep 45 mins
Cook 8 hrs
America's Test Kitchen
- 5 lbs country-style boneless pork ribs, trimmed
- 2 tablespoons vegetable oil
- 2 onions, chopped medium
- 2 tablespoons chili powder
- 5 garlic cloves, minced
- 1 (14 1/2 ounce) can diced tomatoes
- 5 cups low sodium chicken broth
- 1 (14 ounce) can white hominy or 1 (14 ounce) can yellow hominy, rinsed
- 2 tablespoons minced fresh oregano (or 2 t. dried)
- 1⁄4 cup minced fresh cilantro
- 1 tablespoon fresh lime juice
- Dry the pork with paper towels, then season with salt and pepper.
- Heat 2 teaspoons of the oil in a 12-inch skillet over med-high heat until just smoking.
- Brown half of the pork, about 10 minutes, then add to the slow cooker.
- Return the skillet to med-high heat and repeat with 2 more teaspoons oil and the remaining pork.
- Add the remaining 2 teaspoons oil to the empty skillet and heat over medium heat until shimmering.
- Add the onions, chili powder, and 1/4 teaspoon salt.
- Cook until the onions are softened, about 5 minutes.
- Stir in the garlic and cook for 15 seconds.
- Stir in the tomatoes with their juice, scraping up any browned bits.
- Bring to a simmer, then pour into the slow cooker.
- Add the broth, hominy, and oregano to the slow cooker.
- Cover and cook on LOW for 7-8 hours or on HIGH for 5 -6 hours, until the meat is tender.
- Transfer the meat to a large bowl and let cool.
- Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
- When the meat is cool enough to handle, shred it using your fingers, discarding any gristle; add meat back to cooker.
- Before serving, stir in the cilantro and lime juice and season with salt and pepper to taste.