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Southwestern Stew Recipe

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Slow-cooking allows the flavors in this recipe to blend beautifully. Over the past few years, it's become our traditional Super Bowl Sunday meal.

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Southwestern Stew Recipe

Prep: 10 min. Cook: 6 hours

Yield: 4-6 Servings

10 360 370

Ingredients

1-1/2 pounds boneless pork, cut into 1/2-inch cubes
2 tablespoons canola oil
1 medium onion, chopped
1 can (15-1/2 ounces) yellow hominy, drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies
1/2 cup water
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper

Directions

In a large skillet over medium-high heat, brown pork in oil. Add onion and cook for 2 minutes or until tender.
Transfer to a 3-qt. slow cooker; add remaining ingredients. Cover and cook on high for 2 hours. Reduce heat to low and cook 4 hours longer. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 cup) equals 261 calories, 11 g fat (3 g saturated fat), 67 mg cholesterol, 622 mg sodium, 14 g carbohydrate, 4 g fiber, 25 g protein.

Originally published as Southwestern Stew in Country Pork , p64

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Southwestern Stew (3)

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Southwestern Stew

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Reviewed on Jan. 27, 2012 by daniheltornator

Very tasty! I wanted to stretch the recipe so I doubled it and added 1 1/2 C. of pearl barley and 4 1/2 C. of water.

Reviewed on Jan. 14, 2011 by kelky755

LOVE this stew- always double it because it goes quickly. Definitely recommend- super easy & tasty!

Reviewed on Jun. 14, 2009 by gfernandez

I love this and so does everyone that eats it. I used salsa verde instead of green chilies which gave it a nice but mild kick. I also used sweet corn instead of hominy. Other than that, I left the recipe as is and it came out great.