Recipes and Cooking Gluten Free Pork and Green Chile Stew 4.5 (2) Add your rating & review Break out your slow cooker to make this simple gluten free pork recipe. Once it's finished cooking, top the green chile stew with fresh cilantro and shredded cheese. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 17, 2014 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Slow Cook Time: 7 hrs Total Time: 7 hrs 25 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 pound boneless pork sirloin roast or shoulder roast 1 tablespoon vegetable oil ½ cup chopped onion (1 medium) 4 cup peeled and cubed potatoes (4 medium) 3 cup water 1 15.25- or 15.5-ounce can hominy or whole kernel corn, drained 2 4 ounce cans diced green chile peppers, undrained 2 tablespoon quick-cooking tapioca 1 teaspoon garlic salt ½ teaspoon ground cumin ½ teaspoon ground ancho chile pepper ½ teaspoon ground black pepper ¼ teaspoon dried oregano, crushed Snipped fresh cilantro (optional) Directions Trim fat from meat. Cut meat into 1/2-inch pieces. In a large skillet cook half of the meat in hot oil over medium-high heat until browned. Using a slotted spoon, remove meat from skillet. Repeat with the remaining meat and the onion. Drain off fat. Transfer all of the meat and the onion to a 3-1/2- to 4-1/2-quart slow cooker. Stir in potatoes, the water, hominy, green chile peppers, tapioca, garlic salt, cumin, ground ancho pepper, black pepper, and oregano. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 4 to 5 hours. If desired, sprinkle with cilantro. Rate it Print Nutrition Facts (per serving) 347 Calories 7g Fat 34g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 347 % Daily Value * Total Fat 7g 9% Saturated Fat 2g 10% Cholesterol 89mg 30% Sodium 592mg 26% Total Carbohydrate 34g 12% Total Sugars 3g Protein 36g Vitamin C 28.7mg 144% Calcium 58mg 4% Iron 2.7mg 15% Potassium 968mg 21% Folate, total 38.6mcg Vitamin B-12 0.7mcg Vitamin B-6 1.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.