Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
  • 6 Ratings

Browning the meat before putting it in the slow cooker brings out its flavor and color.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

25 mins
7 hrs
7 hrs 25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

347 calories; fat 7g; cholesterol 89mg; saturated fat 2g; carbohydrates 34g; mono fat 3g; poly fat 1g; insoluble fiber 4g; protein 36g; vitamin a 48.6IU; vitamin c 32.5mg; thiamin 1.8mg; riboflavin 0.5mg; niacin equivalents 8.9mg; vitamin b6 1.4mg; folate 52.4mcg; vitamin b12 1.2mcg; sodium 592mg; potassium 1242mg; calcium 70.7mg; iron 4.3mg.