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Pork and Green Chile Stew Recipe

Pork and Green Chile Stew Recipe photo by Taste of Home

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Tender pork, green chilies and hominy have roots in Southwestern cuisine but help bring the heat to the Midwest for those long winter nights. An easily adaptable stew, it's ready in 4 hours if cooked on high in a slow cooker, or in 8 hours if cooked low and slow. —Paul Sedillo, Plainfield, Illinois

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Pork and Green Chile Stew Recipe

Prep: 40 min. Cook: 7 hours

Yield: 8 Servings

40 420 460

Ingredients

2 pounds boneless pork shoulder butt roast, cut into 3/4-inch cubes
1 large onion, cut into 1/2-in. pieces
2 tablespoons canola oil
1 teaspoon salt
1 teaspoon coarsely ground pepper
4 large potatoes, peeled and cut into 3/4-inch cubes
3 cups water
1 can (16 ounces) hominy, rinsed and drained
2 cans (4 ounces each) chopped green chilies
2 tablespoons quick-cooking tapioca
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 cup minced fresh cilantro
Sour cream, optional

Directions

In a large skillet, brown pork and onion in oil in batches. Sprinkle with salt and pepper. Transfer to a 4-qt. slow cooker.
Stir in the potatoes, water, hominy, chilies, tapioca, garlic, oregano and cumin. Cover and cook on low for 7-9 hours or until meat is tender, stirring in cilantro during the last 30 minutes of cooking. Serve with sour cream if desired. Yield: 8 servings (2 quarts).

Nutritional Facts 1 cup (calculated without sour cream) equals 322 calories, 15 g fat (4 g saturated fat), 67 mg cholesterol, 723 mg sodium, 25 g carbohydrate, 3 g fiber, 21 g protein.

Originally published as Pork and Green Chile Stew in Taste of Home February/March 2012, p29

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Pork and Green Chile Stew

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Reviewed on May. 15, 2013 by IceeKungFu

I doubled the recipe and added 2 TBS of Cumin and Mexican oregano and got raves. The only thing that was a bit off putting is the color of the stew. Once people got over the color and tasted the stew it went very quickly.

Reviewed on Dec. 22, 2012 by yoyo1198

I have made this recipe many, many times. Instead of the water, use chicken broth. I also double the amount of cumin and substitute corn for the hominy.

Reviewed on Jan. 24, 2012 by sedillp

My Recipe was modified when published. In the original I specify to use one can of mild chilies and one of hot. Two cans of hot if you like a real kick. The other modification was I use Tenderloin vs Butt.

Reviewed on Jan. 23, 2012 by ophelia82

I made it as directed and tasted it when it was almost done and it was very bland. I ended up adding another 2 cans of green chiles and 4 chicken bouillon cubes. After adding those things it was perfect.