Wednesday, April 16, 2014

Pork and Green Chile Stew

It just seems that this week, I am short on words.  Work and my personal life have been a little crazy.  All I can say about this recipe is that everyone (and I mean EVERYONE) who came into my office when I had this for lunch said it smelled delicious, and the hubby even said it was good.  That's a winner in my book!

Pork and Green Chile Stew
 {Pork and Green Chile Stew}

Mixing ingredients into the crock-pot
 {Mixing ingredients into the crock-pot}

One of my personal pet peeves is food photography.  I believe that the food photographed should be exactly how it looks when eaten, not have done vegetables, oil covered, etc just to get a good picture.  It is difficult sometimes with the food that I feature here to look appetizing, but I don't think I do too horrible of a job.

looks like the recipe photo
{It really did look like the picture!}

Having said all that, I have NEVER had a recipe come out exactly like the picture.  I just wanted to say YIPEE!

One year ago:  Middle Eastern Garlic Chicken

Pork and Green Chile Stew
from Better Homes and Gardens Skinny Slow Cooker

Makes 6 servings

Prep time: 30 minutes
Cook time: 6-8 hours
Assembly time: 10 minutes

3 cups chicken broth
15 oz can of hominy, drained
2 large (4 medium) red potatoes, diced 2 pounds, pork loin, cubed
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2-4 oz cans green chiles
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
1/4 teaspoon dried oregano
2 tablespoons quick-cooking tapioca (baking section of your grocery store)
Cilantro and sour cream, optional garnish
  1. Place potatoes, hominy and chicken broth in a crock-pot.
  2. In a large saucepan, heat olive oil until hot.
  3. Add meat and sear until golden brown on one side.  Add meat to crock-pot.  This might need to be done in batches because the caramelization is key!
  4. Add onions and garlic to the hot pan; cook until browned on the edges.
  5. Add green chiles, cumin, chili powder, pepper and oregano, stirring to combine.  Scrape the bottom of the pan to get the good browned stuff off.
  6. Turn the heat off and add the tapioca, stirring to combine.
  7. Pour spice mixture over the meat in the crock-pot.
  8. Cook on low for 6-8 hours.
  9. Stir to combine the stew.
  10. Serve with cilantro and sour cream on top.
Okay so maybe not too short on words....

Have a great day!  (YAY, it's hump day!)

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