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Pork and Green Chile Stew

As an easily adaptable stew, this dish is ready in 4 hours if cooked on high in a slow cooker or in 8 hours if cooked low and slow. —Paul Sedillo, Plainfield, Illinois
  • Total Time
    Prep: 40 min. Cook: 7 hours
  • Makes
    8 servings (2 quarts)


  • 2 pounds boneless pork shoulder butt roast, cut into 3/4-in. cubes
  • 1 large onion, cut into 1/2-in. pieces
  • 2 tablespoons canola oil
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground pepper
  • 4 large potatoes, peeled and cut into 3/4-in. cubes
  • 3 cups water
  • 1 can (16 ounces) hominy, rinsed and drained
  • 2 cans (4 ounces each) chopped green chiles
  • 2 tablespoons quick-cooking tapioca
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 cup minced fresh cilantro
  • Optional: Sour cream and additional cilantro


  • In a large skillet, brown pork and onion in oil in batches. Sprinkle with salt and pepper. Transfer to a 5-qt. slow cooker.
  • Stir in the potatoes, water, hominy, chiles, tapioca, garlic, oregano and cumin. Cover and cook on low until meat is tender, 7-9 hours, stirring in cilantro during the last 30 minutes of cooking. If desired, serve with sour cream and additional cilantro.
Nutrition Facts
1 cup: 322 calories, 15g fat (4g saturated fat), 67mg cholesterol, 723mg sodium, 25g carbohydrate (3g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 3 medium-fat meat, 1-1/2 starch, 1/2 fat.

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