How to Make Pork and Green Chile Stew

Ingredients

• 2 lb boneless pork sirloin roast or shoulder roast
• 1 Tbsp vegetable oil
• ½ cup chopped onion (1 medium)
• 4 cups peeled and cubed potatoes
• 3 cups water
• 15.5 oz can hominy or whole kernel corn, drained
• 4 oz cans diced green chile peppers, undrained
• 2 Tbsp quick-cooking tapioca
• 1 tsp garlic salt
• ½ tsp ground cumin
• ½ tsp ground ancho chile pepper
• ½ tsp black pepper
• ¼ tsp dried oregano, crushed

1. Trim fat from meat. Cut meat into ½-inch pieces. In a large skillet cook half of the meat in hot oil over medium-high heat until browned. Using a slotted spoon, remove meat from skillet. Repeat with remaining meat and onion. Drain off fat. Transfer all of the meat and onion to a 3-½- to 4-½-quart slow cooker.
2. Stir in potatoes, the water, hominy, green chile peppers, tapioca, garlic salt, cumin, ancho chile powder, black pepper, and oregano. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 4 to 5 hours.