Pork and Green Chile Stew |
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Prep Time: 40 Minutes Cook Time: 420 Minutes |
Ready In: 460 Minutes Servings: 8 |
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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. 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 |
Directions:
1. In a large skillet, brown pork and onion in oil in batches. Sprinkle with salt and pepper. Transfer to a 4-qt. slow cooker.
2. Stir in the potatoes, water, hominy, chilies, tapioca, garlic, oregano and cumin. Cover and cook on low for 7-9 hours or until meat is tender, stirring in cilantro during the last 30 minutes of cooking. Serve with sour cream if desired. Yield: 8 servings (2 quarts).
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