Green Chili Stew

Teresa Morgan


Hominy is dried white or yellow corn, Browning the meat before putting it in the slow cooker brings out its flavor and color. Serve this "chili" with a batch of corn muffins or corn bread..
(Yummy comfort food)

★★★★★ 1 vote
Makes 5 or 6 servings.


2 lb
boneless pork sirloin or shoulder roast
1/2 c
chopped onion
4 medium
potatoes, peeled and cut into 1/2-inch cubes
4-ounce cans chopped green chile peppers
1 tsp
teaspoon garlic salt
1/2 tsp
ground black pepper
1/8 tsp
dried oregano, crushed
1 Tbsp
cooking oil
3 c
15-ounce can hominy or whole kernel corn, drained
2 Tbsp
quick-cooking tapioca
1/2 tsp
1/2 tsp
ground cumin
snipped fresh cilantro (optional)..


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.
3I like to use New Mexico green Chile

About this Recipe

Course/Dish: Pork, Vegetable Soup, Chili
Regional Style: Mexican
Other Tag: Healthy