Recipes

2 pounds boneless pork sirloin or shoulder roast

1 tablespoon cooking oil

1/2 cup chopped onion

3 cups water

4 medium potatoes, peeled and cut into 1/2-inch cubes

1 15-ounce can hominy or whole kernel corn, drained

2 4-ounce cans chopped green chile peppers

2 tablespoons quick-cooking tapioca

1 teaspoon garlic salt

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground cumin

1/8 teaspoon dried oregano, crushed

Snipped fresh cilantro (optional)

Directions

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.