This easily adaptable stew is ready in four hours if cooked on high in a slow cooker, or in less than eight hours if you cook it low and slow.
Ingredients
- 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
Instruction
- 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.
