Pork and Green Chili Stew Recipe
"Tender pork, green chilies and hominy have roots in Southwestern cuisine but help bring the heat to the Midwest for those long winter nights. An easily adaptable stew, it's ready in 4 hours if cooked on high in a slow cooker, or in 8 hours if cooked low and slow. —Paul Sedillo, Plainfield, Illinois..."
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
•
Sour cream, optional
Comments & Reviews
Just A Pinch Sweepstakes