Sunday, August 25, 2013

Slow Cooker Pork Loin and Hominy

     The school year is in full swing, which means the slow-cooker has been brought out for heavy use. Generally we throw together a few things in our cookers on Sunday and eat on them for lunches and dinners during the work week. I started this week with an idea that had been knocking around in my head for a couple of days. Pork and hominy seemed like a good mix, so I decided to use those as key ingredients and give it a generally Southwest feel. I used my own home-canned chili tomatoes. Any canned chili tomato will do. The recipe below is written assuming you're using plain old canned tomatoes. If you find pre-seasoned chili tomatoes, omit the chili powder, cumin and paprika. If you drain the liquid, this makes a decent taco filling. It's also good over rice. It doesn't have a ton of heat, so you can fine tune it as you need.
Slow Cooker Pork Loin with Hominy

  • Pork loin, about 3 pounds
  • 1 can white or yellow hominy, drained
  • 1 can black eye peas or bean of your choice
  • 1 quart canned tomatoes, undrained.
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 3 cayenne peppers
  • 2 chipotle peppers in adobo sauce
  • 1 medium onion, roughly chopped
  • 1 can cream of celery soup
  1. Heat some oil in a large pan. Cook loin about 3 minutes on each side, until just starting to brown.
  2. Pour tomatoes and spices into slow cooker. Lay the loin, fat side up, on top of the tomatoes. 
  3. Spread remaining ingredients over top of loin.
  4. Cook 4-5 hours on HIGH or until meat breaks apart easily with a fork.
UPDATE: I have added a YouTube video of the actual cooking process! How exciting! Or not. Depends on how low you set the bar.

Good times!

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