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.