Green Chili Stew - Recipe.com

By SMorrissey

Browning the meat before putting it in the slow cooker brings out its flavor and color.

Ingredients

• 2 pounds boneless pork sirloin or shoulder roast see savings
• 1 tablespoon cooking oil see savings
• 1/2 cup chopped onion see savings
• 3 cups water see savings
• 4 medium potatoes, peeled and cut into 1/2-inch cubes see savings
• 1 15-ounce can hominy or whole kernel corn, drained see savings
• 2 4-ounce cans chopped green chile peppers see savings
• 2 tablespoons quick-cooking tapioca see savings
• 1 teaspoon garlic salt see savings
• 1/2 teaspoon salt see savings
• 1/2 teaspoon ground black pepper see savings
• 1/2 teaspoon ground cumin see savings
• 1/8 teaspoon dried oregano, crushed see savings
• Snipped fresh cilantro (optional) see savings

Details

Servings 6
Adapted from recipe.com

Preparation

Step 1

1.

Trim fat from pork. Cut pork into 1/2-inch cubes. In a large skillet brown half of the pork in hot oil. Transfer meat to a 3-1/2- to 4-1/2-quart slow cooker. Brown remaining meat with onion. Drain off the fat and transfer meat and onion to the slow cooker.

2.

Add water, potatoes, hominy, chile peppers, tapioca, garlic salt, salt, black pepper, cumin, and oregano. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 4 to 5 hours. Garnish with snipped cilantro, if desired. Makes 5 or 6 servings.