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: 5-6

ingredients

• 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 (15 ounce) can kernel corn, drained
• 2 (4 ounce) cans chopped 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)

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*