Southwestern Stew Recipe

4.5 3 5
Southwestern Stew Recipe
Southwestern Stew Recipe photo by Taste of Home
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Southwestern Stew Recipe

Read Reviews
4.5 3 5
Publisher Photo
Slow-cooking allows the flavors in this recipe to blend beautifully. Over the past few years, it's become our traditional Super Bowl Sunday meal.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours

Ingredients

  • 1-1/2 pounds boneless pork, trimmed and cut into 1/2-inch cubes
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 1 can (15-1/2 ounces) yellow hominy, drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (4 ounces) chopped green chilies
  • 1/2 cup water
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a large skillet over medium-high heat, brown pork in oil. Add onion and cook for 2 minutes or until tender. Transfer to a 3-qt. slow cooker; add remaining ingredients. Cover and cook on high for 2 hours. Reduce heat to low and cook 4 hours longer. Yield: 4-6 servings.
Originally published as Southwestern Stew in Country Pork 1996, p64

Nutritional Facts

1 cup: 261 calories, 11g fat (3g saturated fat), 67mg cholesterol, 622mg sodium, 14g carbohydrate (4g sugars, 4g fiber), 25g protein.

  • 1-1/2 pounds boneless pork, trimmed and cut into 1/2-inch cubes
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 1 can (15-1/2 ounces) yellow hominy, drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (4 ounces) chopped green chilies
  • 1/2 cup water
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a large skillet over medium-high heat, brown pork in oil. Add onion and cook for 2 minutes or until tender. Transfer to a 3-qt. slow cooker; add remaining ingredients. Cover and cook on high for 2 hours. Reduce heat to low and cook 4 hours longer. Yield: 4-6 servings.
Originally published as Southwestern Stew in Country Pork 1996, p64

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daniheltornator User ID: 1080195 45610
Reviewed Jan. 27, 2012

"Very tasty! I wanted to stretch the recipe so I doubled it and added 1 1/2 C. of pearl barley and 4 1/2 C. of water."

MY REVIEW
kelky755 User ID: 3388514 48579
Reviewed Jan. 14, 2011

"LOVE this stew- always double it because it goes quickly. Definitely recommend- super easy & tasty!"

MY REVIEW
gfernandez User ID: 3677722 19942
Reviewed Jun. 14, 2009

"I love this and so does everyone that eats it. I used salsa verde instead of green chilies which gave it a nice but mild kick. I also used sweet corn instead of hominy. Other than that, I left the recipe as is and it came out great."

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