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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.
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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
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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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.
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