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Ingredients
| sirloin steak: 2 lbs |
| olive oil: 1 tsp |
| onions (chopped): 1 cup |
| water: 3 cups |
| white potatoes: 4 whole potatoes |
| yellow Hominy Grits: 15 oz |
| sun-dried hot chili peppers: 4 oz |
| dry tapioca mix: 1 oz |
| garlic salt: 1 tsp |
| dried oregano (ground): 1/8 tsp |
Green chili stew
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
300 min -
Servings
6 serving(s)
Tags
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, salt, black pepper, cumin, 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.