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Southwestern Stew

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.
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    6 servings


  • 1-1/2 pounds boneless pork, cut into 1/2-inch cubes
  • 2 tablespoons canola 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 salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon pepper


  • In a large skillet over medium-high heat, brown pork in oil. Add onion; cook and stir until tender.
  • Transfer to a 3-qt. slow cooker; add remaining ingredients. Cover and cook on low for 6-7 hours or until meat is tender.
Nutrition Facts
1 cup: 261 calories, 11g fat (3g saturated fat), 67mg cholesterol, 622mg sodium, 14g carbohydrate (4g sugars, 4g fiber), 25g protein.

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Average Rating:
  • daniheltornator
    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.

  • kelky755
    Jan 14, 2011

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

  • gfernandez
    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.