Green Chili Stew
Browning the meat before putting it in the slow cooker brings out its flavor and color.
Ingredients
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2 pounds boneless pork sirloin or shoulder roast
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1 tablespoon cooking oil
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1/2 cup chopped onion
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3 cups water
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4 medium potatoes, peeled and cut into 1/2-inch cubes
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1 15-ounce can hominy or whole kernel corn, drained
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2 4-ounce cans chopped green chile peppers
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2 tablespoons quick-cooking tapioca
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1 teaspoon garlic salt
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1/2 teaspoon ground cumin
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1/8 teaspoon dried oregano, crushed
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Snipped fresh cilantro (optional)
Directions
1.
Trim fat from pork. Cut pork into 1/2-inch cubes. In a large skillet brown half of the pork in hot oil. Transfer meat to a 3-1/2- to 4-1/2-quart slow cooker. Brown remaining meat with onion. Drain off the fat and transfer meat and onion to the slow cooker.
2.
Add water, potatoes, hominy, chile peppers, tapioca, garlic salt, salt, black pepper, cumin, and oregano. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 4 to 5 hours. Garnish with snipped cilantro, if desired. Makes 5 or 6 servings.
Nutrition information
Calories 414, Total Fat 11 g, Saturated Fat 3 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 102 mg, Sodium 980 mg, Carbohydrate 40 g, Total Sugar 0 g, Fiber 5 g, Protein 39 g. Daily Values: Vitamin A 0%, Vitamin C 55%, Calcium 7%, Iron 24%.
Percent Daily Values are based on a 2,000 calorie diet
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