I always try to have my daughter, son-in-law and my grandchildren over for this supper. They make me so happy by saying, "That was so good!" or by just going to fill up their bowls. It's a good-for-you hit. —Pam Corder, Monroe, Louisiana
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
I grew up on a Montana ranch, and this dish reminds me of the kind we used to prepare for the hay and harvest crews. The bacon and sausage provide rich flavor to this comforting. When I make this dish, I share a taste of my country memories with my family.
-Machelle Lewis, Henderson, Nevada
“For a different taste, I sometimes add a little chili powder to the meat mixture and top this stew with a prepared cornbread mix,“ says Darlene Markel, a field editor from Sublimity, Oregon. “I’ve been making this recipe ever since I married 25 years ago.“
I love this recipe because I can prepare the veggies the night before and, in the morning, brown the chicken and assemble everything in the slow cooker before I go to church. I can spend time with my family while Sunday dinner cooks.Diane Halferty, Corpus Christi, Texas