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
Mexican cooking is rare here. So we've enjoyed treating our friends to some of our favorite recipes, like this zesty stew that we acquired when living in New Mexico. - Kerrie McFarland, Colstrip, Montana
"This bean stew is a staple for my co-workers and me once the weather turns cool," says Debbie Matthews of Bluefield, West Virginia. "Although this is a low-fat dish, it definitely doesn't taste like it!"
Your family will love the zesty but milk flavor of this hefty stew. But you'll appreciate the change-of-pace flavor-and the extra change you'll pocket using less expensive pork cuts! Serve it over rice, noodles or mashed potatoes.
Sure, the ingredients are simple, but together they make this awesome stew. Bake a quick pan of cornbread to eat on the side. It's perfect for sopping up what's in your bowl. —Suzanne Francis, Marysville, Washington
"One night, I was running late and didn't know what to make for dinner," recalls Wendy Hughes, Easton, Pennsylvania. "So I tossed some steak and everything else I could think of into the pressure cooker. It was a great last-minute meal that tasted very good."
"This hearty stew is oh-so-tasty, with a good variety of vegetables and spicy seasoning blend," writes Betty Jean Howard of Prineville, Oregon. "My husband and I enjoy if often. It's the perfect way to warm up a cool evening. Sometimes, I add a can of chopped green chilies for a little more heat."
My mom and dad, who are both great cooks, instilled in me a love of cooking. I enjoy experimenting with different recipes and couldn't wait to try this unique stew. I prepare it for my family at least once a month. - Keli Lamb, Coupeville, Washington