Better Homes and Gardens' Green Chili Stew

Submitted by juniperwoman

"This looks delicious--and easy, too, because it's made in a slow cooker. I'll report back after I've made it."

 

• Ready In: 7hrs 25mins
• Ingredients: 14
• Serves: 5

ingredients

• 907.18 g boneless pork sirloin or 907.18 g pork shoulder
• 14.79 ml cooking oil
• 118.29 ml chopped onion
• 709.77 ml water
• 4 medium potatoes, peeled and cut into 1/2-inch cubes
• 425.24 g can hominy or 425.24 g can kernel corn, drained
• 2 (226.79 g) can chopped green chili peppers
• 29.58 ml quick-cooking tapioca
• 4.92 ml garlic salt
• 2.46 ml salt
• 2.46 ml ground black pepper
• 2.46 ml ground cumin
• 0.61 ml 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, 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.

Reviews

[Julie F]

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.

 

[PaulaG]

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*