Ingredients
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2 pounds boneless pork sirloin roast or shoulder roast
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1 tablespoon vegetable oil
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½ cup chopped onion (1 medium)
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4 cups peeled and cubed potatoes (4 medium)
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3 cups water
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1 (15 ounce) can hominy or whole-kernel corn, drained
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2 (4 ounce) cans diced green chile peppers, undrained
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2 tablespoons quick-cooking tapioca
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1 teaspoon garlic salt
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½ teaspoon ground cumin
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½ teaspoon ancho chile powder
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½ teaspoon ground pepper
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¼ teaspoon dried oregano, crushed
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1 tablespoon Chopped fresh cilantro
Directions
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Trim fat from meat. Cut the meat into 1/2-inch pieces. Cook half of the meat in a large skillet in hot oil over medium-high heat until browned. Using a slotted spoon, remove the meat from the skillet. Repeat with the remaining meat and the onion. Drain off fat. Transfer all of the meat and the onion to a 3 1/2- to 4 1/2-quart slow cooker.
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Stir in potatoes, the water, hominy, green chile peppers, tapioca, garlic salt, cumin, ancho chile powder, ground pepper, and oregano. Cover and cook on Low for 7 to 8 hours or on High for 4 to 5 hours. If desired, garnish each serving with cilantro.
