Pork and Green Chile Stew

(from castro15’s recipe box)

Categories: Soup

Ingredients

  • 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 black pepper
  • 4 large potatoes, peeled and cut into 3/4-inch cubes
  • 3 cups water
  • 16 oz. can hominy, rinsed and drained
  • 2 cans (4 oz. each) chopped green chiles
  • 2 tbsp. quick-cooking tapioca
  • 2 garlic cloves, minced
  • 1/2 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1 cup minced fresh cilantro
  • Sour Cream

Directions

  1. In a large skillet, brown the pork and onion in oil in batches. Sprinkle with salt and pepper. Transfer to a slow cooker.

  2. Stir in the potatoes, water, hominy, chiles, tapioca, garlic, oregano and cumin. Cover and cook on LOW until meat is tender, 7-9 hours. Stir in cilantro during the last 30 minutes of cooking. Serve with sour cream and additional cilantro.

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