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Skillet Tex-Mex Pork
Recipe Courtesy of Mr. Food Test Kitchen and published by the American Diabetes Association
  • 1 pound Boneless Pork Shoulder Roast, cut into 1-in. cubes
  • 2 Cloves Garlic, minced
  • 1 1/3 cups Finely Chopped Onion
  • 1 cup Chopped Red or Green Bell Pepper
  • 1 cup Chopped Celery
  • 1 (10-oz.) Can Diced Tomatoes and Green Chilies
  • 1 (15-oz.) Can Yellow Hominy, rinsed, drained

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  1. Coat a large nonstick skillet with cooking spray.
  2. Over medium-high heat, cook pork, browning on all sides.
  3. Remove from skillet.
  4. Add garlic, onion, bell pepper, and celery to skillet; cook on medium heat until vegetables become tender.
  5. Add tomatoes and pork and bring to a boil.
  6. Reduce heat to low and simmer, covered, about 40 minutes, or until pork becomes very tender.
  7. Add hominy, heat through, and serve.
Cook Time: 1 hour