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Pork and Green Chile Stew

Total Time

Prep: 40 min. Cook: 7 hours

Makes

8 servings (2 quarts)

This easily adaptable stew is ready in 4 hours if cooked on high in a slow cooker, or in less than 8 hours if you cook it low and slow. —Paul Sedillo, Plainfield, Illinois
Pork and Green Chile Stew Recipe photo by Taste of Home

Ingredients

  • 2 pounds boneless pork shoulder butt roast, cut into 3/4-in. 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-in. cubes
  • 3 cups water
  • 1 can (16 ounces) hominy, rinsed and drained
  • 2 cans (4 ounces each) chopped green chiles
  • 2 tablespoons quick-cooking tapioca
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 cup minced fresh cilantro
  • Optional: Sour cream and additional cilantro

Directions

  1. In a large skillet, brown pork and onion in oil in batches. Sprinkle with salt and pepper. Transfer to a 5-qt. slow cooker.
  2. Stir in the potatoes, water, hominy, chiles, tapioca, garlic, oregano and cumin. Cover and cook on low until meat is tender, 7-9 hours, stirring in cilantro during the last 30 minutes of cooking. If desired, serve with sour cream and additional cilantro.

Can you freeze Pork and Green Chile Stew?

Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts

1 cup: 322 calories, 15g fat (4g saturated fat), 67mg cholesterol, 723mg sodium, 25g carbohydrate (3g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 3 medium-fat meat, 1-1/2 starch, 1/2 fat.

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