Recipe: Southwestern Pork Stew (crock pot)

SOUTHWESTERN PORK STEW

"Slow cooking allows the flavors in this recipe to blend beautifully. Over the past few years, it's become our traditional Super Bowl Sunday meal."

1 1/2 pounds boneless pork, trimmed and cut into 1/2-inch cubes
2 tablespoons cooking oil
1 medium onion, chopped
1 (15 1/2 ounces) can yellow hominy, drained
1 (14 1/2 ounces) can diced tomatoes, undrained
1 (4 ounces) can chopped green chilles
1/2 cup water
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper

In a large skillet, over medium-high heat, brown pork in oil.

Add onion and cook for 2 minutes or until tender.

Transfer to a slow cooker; add remaining ingredients.

Cover and cook on high for 2 hours. Reduce heat to low and cook 4 hours longer.

Yield: 4-6 servings.
Source: Virginia Price, Cheyenne, Wyoming