As an easily adaptable stew, this dish is 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
Pork and Green Chile Stew Recipe photo by Taste of Home
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
In a large skillet, brown pork and onion in oil in batches. Sprinkle with salt and pepper. Transfer to a 5-qt. slow cooker.
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.