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Pork & Green Chile Stew

  • 25 m
  • 4 h 25 m
Diabetic Living Magazine
“Let your slow cooker work—while you're at work!—and come home to a delicious bowl of hearty stew for dinner. Full of potatoes, hominy, green chiles, and chunks of pork sirloin, this filling stew recipe takes just 25 minutes to prepare in the morning.”


    • 2 pounds boneless pork sirloin roast or shoulder roast
    • 1 tablespoon vegetable oil
    • ½ cup chopped onion (1 medium)
    • 4 cups peeled and cubed potatoes (4 medium)
    • 3 cups water
    • 1 (15 ounce) can hominy or whole-kernel corn, drained
    • 2 (4 ounce) cans diced green chile peppers, undrained
    • 2 tablespoons quick-cooking tapioca
    • 1 teaspoon garlic salt
    • ½ teaspoon ground cumin
    • ½ teaspoon ancho chile powder
    • ½ teaspoon ground pepper
    • ¼ teaspoon dried oregano, crushed
    • Chopped fresh cilantro (optional)


  • 1 Trim fat from meat. Cut the meat into ½-inch pieces. Cook half of the meat in a large skillet in hot oil over medium-high heat until browned. Using a slotted spoon, remove the meat from the skillet. Repeat with the remaining meat and the onion. Drain off fat. Transfer all of the meat and the onion to a 3½- to 4½-quart slow cooker.
  • 2 Stir in potatoes, the water, hominy, green chile peppers, tapioca, garlic salt, cumin, ancho chile powder, ground pepper, and oregano. Cover and cook on Low for 7 to 8 hours or on High for 4 to 5 hours. If desired, garnish each serving with cilantro.
  • Equipment: 3½- to 4½-quart slow cooker
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