Smoky Pork and Hominy Skillet

• boneless pork shouldercut into bite-size pieces20 oz
• white hominydrained and rinsed2 can
• zucchinihalved and sliced16 oz
• diced tomatoes1 can
• yellow oniondiced1/2
• garlic cloveminced2
• smoked paprika1 tsp
• canola oil4 tsp
• kosher salt1 tsp
• black pepper1/4 tsp

Instructions

1. 1Dice the onion, mince the garlic, halve and slice the zucchini, and cut the pork into bite-size pieces. Do not rinse the pork. Wash the board, knife, and hands with soap and water before touching anything else.
2. 2Pat the pork dry and season it with salt, pepper, and smoked paprika. Heat the canola oil in a skillet over medium-high heat and sear 4-5 minutes, turning occasionally, until browned on several sides. Wash the board, knife, and hands with soap and water before touching anything else.
3. 3Add the onion and a pinch of salt. Cook 3-4 minutes, until translucent. Add the garlic and cook 30-60 seconds, until fragrant.
4. 4Stir in the diced tomatoes and enough water to loosen the pan. Cover and simmer 20-25 minutes, until the pork reaches 145°F (63°C) in the thickest pieces. Rest the pork at least 3 minutes before serving.
5. 5Add the zucchini and hominy. Cook uncovered 5-7 minutes, until the zucchini is crisp-tender and the sauce has reduced. Taste and adjust with salt and pepper.