Pork and Green Chile Stew

By rmulleni

CAN BE MADE IN PRESSURE COOKER, FOLLOW ALL DIRECTIONS, CHANGE COOKING TIME TO HIGH PRESSURE FOR 60 MINUTES. QUICK RELEASE, ADD POTATOES COVER AND RETURN TO HIGH PRESSURE FOR 15 MINUTES.

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).