As an easily adaptable stew, this dish is ready in four hours if cooked on high in a slow cooker, or in eight hours if cooked low and slow.
—PAUL SEDILLO PLAINFIELD, IL
PREP: 40 MIN. • COOK: 7 HOURS • MAKES: 8 SERVINGS (2 QUARTS)
2 pounds boneless pork shoulder butt roast, cut into 3/4-inch 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-inch cubes
3 cups water
1 can (16 ounces) hominy, rinsed and drained
2 cans (4 ounces each) chopped green chilies
2 tablespoons quick-cooking tapioca
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 cup minced fresh cilantro
Sour cream, optional
1. In a large skillet, brown pork and onion in oil in batches. Sprinkle with salt and pepper. Transfer to a 4-qt. slow cooker.
2. Stir in potatoes, water, hominy, chilies, tapioca, garlic, oregano and cumin. Cover and cook on low for 7-9 hours or until the meat is tender, stirring in cilantro during the last 30 minutes of cooking. Serve with sour cream if desired.