Saturday, July 20, 2013

Green Chile Stew


2 1/2 pounds boneless pork loin, cut into 3/4-inch cubes
1 (14.5 ounce) can diced tomatoes,
2 (7 ounce) cans diced green chiles
2 yams, peeled and cut into 1/2-inch pieces
4-5 red potatoes, peeled and cut into 1/2-inch
1 can black beans, drained
1 can kidney beans, drained
1/2 onion, coarsely chopped

5 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
ground black pepper to taste
1 tablespoon hot pepper sauce
1 cup frozen corn
3 cans chicken broth
1/2 cup shredded Cheddar cheese
1.Combine the pork, tomatoes, green chiles, yams, potatoes, beans, onion, garlic, cumin, oregano, salt, black pepper, and hot pepper sauce in a slow cooker.  Pour in broth. Cover, and cook on Low until the pork is very tender, 6 to 7 hours.
Stir in the frozen corn, recover, and cook until the corn is hot, 10 to 15 minutes. Sprinkle with shredded Cheddar cheese to serve.
This is a revised version of the recipe I found.  You can do it like this OR don't use the roast as it says.  When I make the pork shoulder roast I make an extra one.  Towards the end of the cooking time I cut up the left-over roast and put it into the crock pot to heat up. 

from Loriann

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