Pork and Green Chile Stew
Tender pork, green chiles and hominy have roots in southwestern cuisine but help bring the heat to the Midwest for those long winter nights. The easily adaptable stew is ready in four hours if cooked on high in a slow cooker, or in eight hours if cooked low and slow. —Paul Sedillo, Plainfield, Illinois
Reviews
This is not the spicy pork stew that I was hoping it would be. My family didn't mind it but I will tweak the season more the next time we make it.
Was very bland. I have other pork stews that are better.
the whole family loved this version of posole, next time I'm adding more hominy! Also always use broth, instead of water
I doubled the recipe and added 2 TBS of Cumin and Mexican oregano and got raves. The only thing that was a bit off putting is the color of the stew. Once people got over the color and tasted the stew it went very quickly.
I have made this recipe many, many times. Instead of the water, use chicken broth. I also double the amount of cumin and substitute corn for the hominy.
My Recipe was modified when published. In the original I specify to use one can of mild chilies and one of hot. Two cans of hot if you like a real kick. The other modification was I use Tenderloin vs Butt.
I made it as directed and tasted it when it was almost done and it was very bland. I ended up adding another 2 cans of green chiles and 4 chicken bouillon cubes. After adding those things it was perfect.