Pork and Green Chile Stew *(GOOD)*

By carvalhohm

Ingredients

• 2 pounds boneless pork shoulder butt roast, cut into 3/4-inch 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-inch cubes
• 3 cups water
• 1 can (16 ounces) hominy, rinsed and drained
• 2 cans (4 ounces each) chopped green chilies
• 2 tablespoons quick-cooking tapioca
• 2 garlic cloves, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 cup minced fresh cilantro
• Daisy Brand Sour Cream, optional

Preparation

Step 1

In a large skillet, brown pork and onion in oil in batches. Sprinkle with salt and pepper. Transfer to a 4-qt. slow cooker.

Stir in the potatoes, water, hominy, chilies, tapioca, garlic, oregano and cumin. Cover and cook on low for 7-9 hours or until meat is tender, stirring in cilantro during the last 30 minutes of cooking. Serve with sour cream if desired.

Yield: 8 servings (2 quarts).