Recipe and Photo by: Better Homes and Gardens
This hearty geen chili stew is made with pork and green chiles. It's a tasty spin on your favorite stew in a delicious hot dish for those chilly nights.
pounds boneless pork sirloin or shoulder roast
potatoes, peeled and cut into 1/2-inch cubes
15-ounce can hominy or whole kernel corn, drained
4-ounce cans chopped green chile peppers
teaspoon ground black pepper
teaspoon ground cumin
teaspoon dried oregano leaves, crushed
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. Makes 5 or 6 servings.
nutritional info per serving
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