Prep 25 mins
Cook 7 hrs
This looks delicious--and easy, too, because it's made in a slow cooker. I'll report back after I've made it.
- 2 lbs boneless pork sirloin or 2 lbs pork shoulder
- 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 1 (15 ounce) can kernel corn, drained
- 2 (4 ounce) canschopped green chili peppers
- 2 tablespoons quick-cooking tapioca
- 1 teaspoon garlic salt
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon ground cumin
- 1⁄8 teaspoon dried oregano, crushed
- snipped fresh cilantro (optional)
- 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.
- 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.
This was good - and easy to do in the crock pot. I was hoping for a bit more flavor. Next time I will take a look at some different pork green chili recipes and see how I might boost the flavor. Other than that, it was great! We enjoyed it.
A great recipe that is so very easy. The meat was browned in a small amount of oil, the remaining ingredients added and it cooked all day in the crock-pot on low heat. A delicious dinner awaited my return from work. Leftovers will be enjoyed for lunch. Made for *My 3 Chefs*