2 lb. red potatoes (about 6), peeled, cut into 1/2-inch pieces
1 can (15 oz.) hominy, drained
2 poblano chile s, roasted, peeled, seeded and chopped
2 Tbsp. MINUTE Tapioca
1/2 tsp. ground black pepper
1/2 tsp. ground cumin
1/4 tsp. dried oregano leaves
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Let's Make It
Heat oil in large skillet on medium heat. Add meat, onions and garlic; cook 4 to 5 min. or until meat is evenly browned, stirring occasionally. Spoon meat into slow cooker sprayed with cooking spray, reserving drippings in skillet. Top meat with onions and garlic.
Add 1 cup broth to drippings in skillet; cook 1 min., stirring constantly to scrape browned bits from bottom of skillet. Pour over ingredients in slow cooker. Add remaining ingredients, including remaining broth; mix well.
Cook on LOW 7 to 8 hours (or on HIGH 4 to 5 hours).
How to Roast Poblano Chiles
Heat broiler. Place whole poblano chiles on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until chiles are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 10 min. or until chiles are cooled. Remove chiles from bag. Peel away blackened skins with small knife; discard skins. Cut chiles lengthwise in half; remove and discard seeds. Use roasted chiles as directed in recipe.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.