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Hominy-Pork Stew

  • Servings: 4
  • Course: Soups & Salads

Browning the meat before slow cooking develops that caramelized meat flavor we love. Slow cooked with navy beans and hominy, they all get a blast of flavor from the jar of tequila-lime salsa. Do you like your salsa hot? Then choose a hotter version for this soup. The slow cooker liner makes the meal even simpler. Once the slow cooker cools, remove all of the leftover food, then remove the liner and discard. Wipe cooled slow cooker bowl with a clean, damp cloth or paper towel to easily clean up any dried on juices or spills.

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  • 2 pounds boneless pork shoulder roast
  • 1 1/2 teaspoons ground cumin
  • 1 tablespoon cooking oil
  • 1 15-ounce can navy beans, rinsed and drained
  • 1 15 1/2-ounce can hominy, rinsed and drained
  • 1 16-ounce jar tequila-lime salsa
  • 1 1/4 cups water
  • Lime wedges (optional)
  • Disposable slow cooker liner


Step 1

Trim fat from meat; cut meat into 1-inch pieces. In a medium bowl toss meat with cumin. In a large skillet brown pork, half at a time, in hot oil; drain off fat.

Step 2

Place the disposable slow cooker liner inside a 3-1/2- or 4-quart slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. In the cooker combine pork, navy beans, and hominy. In a large bowl combine salsa and the water. Pour over pork mixture.

Step 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 desired, serve with lime wedges. Cool slow cooker completely; remove liner and discard. Makes 4 servings.

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