Pork & Green Chile Stew

PREP:  40 Minutes  COOK:  8 Hours

Ingredients:

2 pounds Boneless Pork Shoulder Butt Roast (cut into 3/4-inch cubes)

1 large Sweet Onion (cut into 1/2-inch pieces)

2 tablespoons Corn Oil

1 teaspoon Salt

1 teaspoon Pepper

4 large Potatoes (peeled & cut into  3/4-inch cubes)

3 cups Water

1 can Hominy (16 ounces - rinsed & drained)

2 cans chopped Green Chilies (4 ounces each)

2 tablespoons Quick-Cooking Tapioca

2 tablespoons minced Garlic

1/2 teaspoon Dried Oregano

1/2 teaspoon Ground Cumin

1 cup Dried Cilantro

Other Items Needed:

Large Skillet

4-Quart Slow Cooker

Slow Cooker Meal Everyone Will Enjoy!

• In a large skillet, BROWN Pork & Onion in Oil in batches.
• SPRINKLE with Salt & Pepper.
• TRANSFER to a 4-Quart slow cooker.
• STIR in Potatoes, Water, Hominy, Chilies, Tapioca, Garlic, Oregano & Cumin.
• COVER & Cook on low for 8 hours or until meat is tender.
• STIR in Cilantro during the last 30 minutes of cooking.

MAKES:  8 Servings (2 Quarts)

* Top off with some Sour Cream, if you're in to that! :)

dévorer!