green chili stew
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)
prep time
cook time
method
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yield
Makes 5 or 6 servings.
Ingredients
- 2 pounds boneless pork sirloin or shoulder roast
- 1/2 cup chopped onion
- 4 medium potatoes, peeled and cut into 1/2-inch cubes
- 2 - 4-ounce cans chopped green chile peppers
- 1 teaspoon teaspoon garlic salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon dried oregano, crushed
- 1 tablespoon cooking oil
- 3 cups water
- 1 - 15-ounce can hominy or whole kernel corn, drained
- 2 tablespoons quick-cooking tapioca
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- - snipped fresh cilantro (optional)..
How To Make green chili stew
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Step 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.
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Step 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. -
Step 3I like to use New Mexico green Chile
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