Pork & Green Chile Stew

Prep: 40 min. Cook: 7 hours Yield: 8 Servings Ingredients 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 Directions In a large skillet, brown pork and onion in oil in batches. Sprinkle with salt and pepper. Transfer to a 4-qt. slow cooker. Stir in the potatoes, water, hominy, chilies, tapioca, garlic, oregano and cumin. Cover and cook on low for 7-9 hours or until meat is tender, stirring in cilantro during the last 30 minutes of cooking. Serve with sour cream if desired. Yield: 8 servings (2 quarts). Nutritional Facts 1 cup (calculated without sour cream) equals 322 calories, 15 g fat (4 g saturated fat), 67 mg cholesterol, 723 mg sodium, 25 g carbohydrate, 3 g fiber, 21 g protein. Sweet White Wine Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.