Green chile stew

Pork and posole stew for Christmas Eve.

Yield: 6 servings
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  • 2 pound(s) boneless pork sirloin or shoulder roast
  • 1 tablespoon(s) cooking oil
  • 1/2 cup(s) onion chopped
  • 3 cup(s) water
  • 4 medium potatoes cut in 1/2 in cubes
  • 1 can(s) 15 oz hominy drained
  • 2 can(s) 4 oz chopped green chile
  • 2 tablespoon(s) quick cooking tapioca
  • 1 teaspoon(s) garlic salt
  • 1/2 teaspoon(s) ground black pepper
  • 1/2 teaspoon(s) ground cumin
  • 1/8 teaspoon(s) dried oregano


  1. 1. Trim fat from pork. Cut pork into 1/2-in. cubes. In a large skillet brown half of the pork in hot oil. Transfer meat to a 3 to 5 quart slow cooker (crock pot). Brown remaining meat with onion. Drain off the fat and transfer meat and onion to the slow cooker.

  2. 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 4-5 hours.
December 2013

This recipe is a personal recipe added by JaneBrideau and has not been tested or endorsed by MyRecipes.

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