Mexican Pork Stew

For some reason last week I came home from the grocery store with a package of country style pork ribs. I wasn't sure what I was going to do with them, but I knew one thing -- it had to be simple. I just wasn't in the mood to fuss. So I turned to my slow cooker. After removing, chunks of excess fat, I threw the ribs into the pot. Then I added one full jar of Trader Joe's NSA Fire Roasted Tomato salsa, turned the cooker on high and busied myself with cleaning house.

A couple of hours later the meat was pretty tender, so I removed the bones. Then I added a can of low sodium pinto beans and a can of white hominy. I had rinsed the beans & hominy well under running water to remove any excess salt. Finally, I chunked up three zucchinis from the farmer's market that I needed to use up. A teaspoon of ground cumin and a handful of chopped cilantro finished the stew. I let everything simmer together for about 30 minutes.

I served it with brown rice and salt free corn tortillas. It made enough for dinner and a couple of lunches. I even froze half for later use. A lot of good food for very little work.