Pork and Green Chile Stew Recipe

  • In a large skillet, brown pork and onion in oil in batches. Sprinkle with salt and pepper. Transfer to a 4-qt. slow cooker.
  • 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. 

Pork and Green Chile Stew Recipe

By Kevin Published: September 27, 2012

  • Yield: 8 Servings
  • Prep: 40 mins
  • Cook: 7 hrs 0 min
  • Ready In: 7 hrs 40 mins

In a large skillet, brown pork and onion in oil in batches. Sprinkle with salt and pepper. Transfer to a 4-qt. slow cooker. Stir …

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) green chilies chopped
  • 2 tablespoons quick-cooking tapioca
  • 2 garlic cloves minced
  • 1/2 teaspoon oregano dried
  • 1/2 teaspoon ground cumin
  • 1 cup fresh cilantro minced
  • Sour cream optional

Instructions

  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. 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
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