Better Homes and Gardens' Green Chili Stew

• lbs boneless pork sirloin or 2 lbs pork shoulder↗2
• cooking oil1 tablespoon
• chopped onion1⁄2 cup
• water↗3 cups
• medium potatoes, peeled and cut into 1/2-inch cubes↗4
• (15 ounce) can hominy or (15 ounce) can kernel corn, drained↗1
• (4 ounce) cans chopped green chili peppers2
• quick-cooking tapioca2 tablespoons
• garlic salt1 teaspoon
• salt↗1⁄2 teaspoon
• ground black pepper↗1⁄2 teaspoon
• ground cumin↗1⁄2 teaspoon
• dried oregano, crushed↗1⁄8 teaspoon
• snipped fresh cilantro (optional)

Step-by-step instructions

1. 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. 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.