Southwestern Pork Stew

These days I'm all about stuff I can make ahead of time.  When I make a dish on the weekend, I can taste the love when we eat it later in the week.  (I can also taste the not-love when I have to make something in a hurry on a week night and we end up eating at 7:00pm.)  We almost always have country-style pork ribs in our freezer because they are fantastic and easy all by themselves.  When I found this recipe for stew with pork ribs I thought it would be fun to try one of our favorites in a new way.  So!  Do yourself a favor and make this on a Saturday or a Sunday, then let it sit in your fridge for a few days.  You will taste the love. :)

2 T. vegetable oil

1 onion, chopped

Salt

2 garlic cloves, minced

1 T. minced fresh oregano or 1 tsp. dried

1 T. chili powder

3 lbs. boneless country-style pork ribs, trimmed

1 (14.5-oz.) can diced tomatoes

5 c. chicken broth

1 28-oz. can white hominy, rinsed (I found it near the salsa and other Mexican foods - it's kind of corn-y)

1 T. fresh lime juice

Pepper

Directions:
Turn oven to 300 degrees.

In a heavy-bottomed, oven-safe pot, heat the oil over medium-high heat until shimmering.  Add the onions and 1/2 teaspoon salt and cook until softened, about 5 minutes.  Stir in the garlic, oregano, and chili powder and cook until fragrant, about 30 seconds.  Add the pork ribs and turn them to coat with the spices.  Cook until the meat is no longer pink, about 6 minutes.

Stir in the tomatoes with their juice and the broth.  Bring to a simmer, cover, and transfer the pot to the oven.  Cook until the meat is tender, about 1 1/2 hours.

Remove the pot from the oven and transfer the pork to a cutting board.  Stir the hominy into the broth.  Bring to a simmer on top of the stove and cook, uncovered, for 20 minutes, removing any fat that rises to the top.

When the meat is cool, shred it using your fingers (really - it's the easiest way), discarding all gristle, and add the meat back to the pot.  Before serving, season the stew with lime juice, salt and pepper.

*I put the lid back on the pot (I used my Le Crueset oval) and put it in the fridge after it had cooled completely.  We ate it two days later, warming it up on the stove over low heat, with sour cream, romaine lettuce mixed with cilantro, and tortillas.  It was amazing.