Green Chili Stew

Browning the meat before putting it in the slow cooker brings out its flavor and color.


Green Chili Stew

by 6  people


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Servings: 5 to 6
Prep Time: 25 mins
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Ingredients
  • 2   pounds 
    boneless pork sirloin or shoulder roast
  • 1   tablespoon 
    cooking oil
  • 1/2  cup 
    chopped onion
  • 3   cups 
    water
  • 4   medium 
    potatoes, peeled and cut into 1/2-inch cubes
  • 1  15  ounce can 
    hominy or whole kernel corn, drained
  • 2  4  ounce can 
    chopped green chile peppers
  • 2   tablespoons 
    quick-cooking tapioca
  • 1   teaspoon 
    garlic salt
  • 1/2  teaspoon 
    ground black pepper
  • 1/2  teaspoon 
    ground cumin
  • 1/2  teaspoon 
    ground ancho chile powder
  • 1/8  teaspoon 
    dried oregano, crushed
  •  
    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, black pepper, cumin, chile powder, 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
Per Serving: cal. (kcal) 347, Fat, total (g) 7, chol. (mg) 89, sat. fat (g) 2, carb. (g) 34, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 4, sugar (g) 0, pro. (g) 36, vit. A (RE) 0, vit. A (IU) 48.59, vit. C (mg) 32.48, Thiamin (mg) 1.81, Riboflavin (mg) 0.54, Niacin (mg) 8.88, Pyridoxine (Vit. B6) (mg) 1.41, Folate (g) 52.41, Cobalamin (Vit. B12) (g) 1.16, sodium (mg) 592, Potassium (mg) 1242, calcium (mg) 70.68, iron (mg) 4.32, Percent Daily Values are based on a 2,000 calorie diet
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