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Pork and Green Chile Stew

Pork and Green Chile Stew
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
8 ServingsPrep: 40 min. Cook: 7 hours

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).
© Taste of Home 2013

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Pork and Green Chile Stew (continued)

Nutrition 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013