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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
  • Total Time
    Prep: 40 min. Cook: 7 hours
  • Makes
    8 servings (2 quarts)

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
  • Sour cream, optional

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. Stir in cilantro during the last 30 minutes of cooking. If desired, serve with sour cream and additional cilantro.
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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Reviews

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Average Rating:
  • randcbruns
    Jan 2, 2017

    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.

  • lolohiser
    Sep 14, 2014

    Was very bland. I have other pork stews that are better.

  • id3253
    Sep 15, 2013

    the whole family loved this version of posole, next time I'm adding more hominy! Also always use broth, instead of water

  • IceeKungFu
    May 15, 2013

    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.

  • yoyo1198
    Dec 22, 2012

    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.

  • sedillp
    Jan 24, 2012

    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.

  • ophelia82
    Jan 23, 2012

    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.