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Green Chili Stew

Makes: 5 to 6 servings
Prep 25 mins Cook 7 hrs to 8 hrs  (low) or 4 to 5 hours (high)
Green Chili Stew
Ingredients
  • 2  pounds  boneless pork sirloin or shoulder roast
  • 1  tablespoon  cooking oil
  • 1/2  cup  chopped onion
  • 3  cups  water
  • 4  medium  potatoes, peeled and cut into 1/2-inch cubes
  • 1 15  ounce can  hominy or whole kernel corn, drained
  • 2 4  ounce can  chopped green chile peppers
  • 2  tablespoons  quick-cooking tapioca
  • 1  teaspoon  garlic salt
  • 1/2  teaspoon  ground black pepper
  • 1/2  teaspoon  ground cumin
  • 1/2  teaspoon  ground ancho chile powder
  • 1/8  teaspoon  dried oregano, crushed
  •  Snipped fresh cilantro (optional)
Directions

1. Trim fat from pork. Cut pork into 1/2-inch cubes. In a large skillet brown half of the pork in hot oil. Transfer meat to a 3-1/2- to 4-1/2-quart slow cooker. Brown remaining meat with onion. Drain off the fat and transfer meat and onion to the slow cooker.

2. Add water, potatoes, hominy, chile peppers, tapioca, garlic salt, black pepper, cumin, chile powder, and oregano. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 4 to 5 hours. Garnish with snipped cilantro, if desired. Makes 5 or 6 servings.

Nutrition Facts (Green Chili Stew)
  • Servings Per Recipe 5,
  • cal. (kcal) 347,
  • Fat, total (g) 7,
  • chol. (mg) 89,
  • sat. fat (g) 2,
  • carb. (g) 34,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 4,
  • sugar (g) 0,
  • pro. (g) 36,
  • vit. A (RE) 0,
  • vit. A (IU) 49,
  • vit. C (mg) 32,
  • Thiamin (mg) 2,
  • Riboflavin (mg) 1,
  • Niacin (mg) 9,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 52,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 592,
  • Potassium (mg) 1242,
  • calcium (mg) 71,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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