06 February 2012

Crock Pot Recipe: Pork & Green Chile Stew

We tried a new stew recipe last week and deemed it a keeper. I found this one in a Taste of Home magazine. I cut the recipe in half (only because my crock pot wouldn't hold a full batch) and still had leftovers! If you're worried about the chilies, you could always cut back on the amount, but I made it as written and it didn't seem overly spicy at all. This is a great stew for a cold winter evening!

Pork and Green Chile Stew
Taste of Home magazine

2 lbs boneless pork shoulder butt roast, cut into 3/4-inch cubes
1 large onion, cut into 1/2-inch pieces
2 Tbsp canola oil
1 tsp salt
1 tsp coarsely ground pepper
4 large potatoes, peeled and cut into 3/4-inch cubes
3 cups water
1 can (16 oz) hominy, rinsed and drained
2 cans (4 oz each) chopped green chilies
2 T quick-cooking tapioca
2 garlic cloves, minced
1/2 tsp dried oregano
1/2 tsp ground cumin
1 cup minced fresh cilantro
Sour cream - optional

In a large skillet, brown pork and onion in oil in batches. Sprinkle with salt and pepper. Transfer to a 4 quart 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.

1 comment:

Jill/Twipply Skwood said...

OH that looks yummy! My kids still ask for your "campfire scramble" and I just made it last week. :-)