Prep time
Cook time
Total time
Feel free to play around with this recipe -- add more chicken stock if you want it more like a soup, or take out the barley if you want it less filling. Knowing that I would be sharing with those who don't like spicy food, I refrained from adding too much heat here -- a dash of Cholula was all I needed to make my bowl complete.
Recipe type: stew
Serves: 4-6 servings
  • 1½ lbs. pork (I cut up a sirloin), cubed
  • small amount of vegetable oil
  • splash of white wine or tequila
  • 1 large shallot, minced
  • 3 garlic cloves, minced
  • 1 Tbs. ground cumin
  • 2 tsp. ground garlic
  • 2 tsp. smoked paprika
  • 2 tsp. dried oregano
  • salt and pepper
  • juice and zest of 1-2 limes (the second lime you can use as a garnish later)
  • 1 28 oz. can green enchilada sauce, (any kind of green chile sauce should work)
  • 1 14 oz. can chicken stock
  • ⅔ C. - 1 C. barley
  • 1 28 oz. can hominy, drained and rinsed
  • 1 15 oz. can corn, drained and rinsed
  • Garnishes, optional: tortilla chips, cilantro, chopped avocado
  1. Heat small amount of vegetable oil in pan. When hot, saute cubed pork, stirring occasionally so that meat is universally browned. Deglaze with white wine (or tequila) and place in slow cooker.
  2. Add a tiny bit more oil, quickly saute shallots and garlic, taking care not to brown. Again, deglaze and add to slowcooker.
  3. In small bowl, mix together cumin, ground garlic, paprika, oregano and juice and zest of 1 lime. Add this to warm pork/shallot mixture and toss thoroughly. Salt and pepper generously.
  4. Add to cooker enchilada sauce, chicken stock, and barley and figure out cooking time; 4 hours on high or about 8 hours on low.
  5. Halfway through cooking, add hominy, and corn. Taste cooking liquid -- this would be a good time to add more salt, fresh garlic or lime if desired.
  6. Cook until pork is fork tender and barley is cooked through (total time was 4½ hours in my slow cooker set on high).
  7. Serve with garnishes or straight-up. Lime wedges are highly recommended.
Recipe by Portland Sampler at