This easily adaptable stew is ready in four hours if cooked on high in a slow cooker, or in less than eight hours if you cook it low and slow. —Paul Sedillo, Plainfield, Illinois
Pork and Green Chile Stew
Can you freeze Pork and Green Chile Stew?
Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Pork and Green Chile Stew
Prep Time
40 min
Cook Time
420 min
Yield
8 servings (2 quarts)
Ingredients
- 2 pounds boneless pork shoulder butt roast, cut into 3/4-in. 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-in. cubes
- 3 cups water
- 1 can (16 ounces) hominy, rinsed and drained
- 2 cans (4 ounces each) chopped green chiles
- 2 tablespoons quick-cooking tapioca
- 2 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 cup minced fresh cilantro
- Optional: Sour cream and additional cilantro
Directions
- In a large skillet, brown pork and onion in oil in batches. Sprinkle with salt and pepper. Transfer to a 5-qt. slow cooker.
- Stir in the potatoes, water, hominy, chiles, tapioca, garlic, oregano and cumin. Cover and cook on low until meat is tender, 7-9 hours, stirring in cilantro during the last 30 minutes of cooking. If desired, serve with sour cream and additional cilantro.
Nutrition Facts
1 cup: 322 calories, 15g fat (4g saturated fat), 67mg cholesterol, 723mg sodium, 25g carbohydrate (3g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 3 medium-fat meat, 1-1/2 starch, 1/2 fat.
