Recipe: Slower Cooker Mexican Pork Stew

Mexican Pork Stew

I think I’m in a soup mood…Winter just does that to me.  My family has its favorite comfort soups that we have pretty often in the winter:  Tomato Soup, Chicken & Wild Rice Soup, & Chili (this one or this one).  They’re the kinds of soups that feel like home and are just warm and familiar.  This Mexican Pork Stew done in the slow cooker is another comfort soup that is thick and hearty with enough chili powder and cumin to warm your soul without the spiciness to make you uncomfortable.  (Although my boys like to eat spicy peppers straight from the jar, so they’d welcome that any day.)

Slow Cooker Mexican Pork Stew
The other great thing about this soup:  slow cooker!  Yep…another slow cooker soup to add to your collection for days you want to avoid the meal-time rush.  Plus this one is even better the next day after the flavors have had a chance to meld together just a bit more, so look forward to your leftovers!

Slower Cooker Mexican Pork Stew
Recipe type: soup
Serves: 8
  • 5 pounds boneless, country-style pork ribs
  • salt & pepper, to taste
  • 2 tablespoons vegetable oil, separated
  • 2 onions, chopped
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 6 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes
  • 5 cups chicken broth
  • 3 (14 ounce) cans white or yellow hominy, rinsed
  • 2 teaspoons dried oregano
  • ¼ cup cilantro, minced
  • 1 tablespoon lime juice
  1. Trim excess fat from ribs, dry with paper towels, and season with salt and pepper. Heat 2 teaspoons oil in a 12" skillet over medium-high heat. Add the pork and brown half the pork at a time, adding 2 more teaspoons oil for the second batch. Transfer pork to the slow cooker.
  2. Heat last 2 teaspoons oil in skillet. Add onions, chili powder, cumin, and ¼ teaspoon salt. Saute until onions are soft, about 5 minutes. Add garlic and saute until fragrant. Stir in tomatoes with juice. Bring to a simmer and pour over pork in the slow cooker.
  3. Add broth, hominy, & oregano to the slower cooker. Cover & cook on low for 7-8 hours or high for 5-6 hours.
  4. Before serving, shred the pork, removing any fat or gristle, Then add it back to the slow cooker. Stir in cilantro and lime juice, then add salt and pepper to taste.
May serve with pickled red onions and additional fresh cilantro and limes. Definitely have some warm tortillas on the side! This has a lot of pork in it; for a change, you may consider reducing the pork to 4 pounds and increasing the tomatoes to 2 cans. Haven't tried it yet, but I think it would be delicious!


Average Fork Rating: 3.3
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  1. mmm, I LOVE mexican pulled pork but haven’t ever thought about having it in a soup or stew. This looks so so delicious!

  2. This looks absolutely delicious! Perfect for winter!

  3. oh my goodness that looks amazing!

  4. Sounds yummy! Pinned!

  5. green thumbs says:

    Sounds good. Printed it and plan to try it.

  6. green thumbs says:

    I tried this recipe and we liked it. We had lots leftover, and when I warmed it up I added more tomatoes, another teaspoon of chili powder, 1/2 teaspoon of cumin, and some extra cilantro. We liked it even better then.

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