Pork Green Chili Stew

As I was making my weekly dinner menu and grocery list, I realized that I had a 2 pound pork shoulder in the freezer so I decided to make some pork green chili stew.  I remember, years ago, having a client who was from Colorado and she talked about this dish all the time.  I had no idea why she went on and on about it, but now I know.  It's really, really good and perfect for a chilly Fall day.  Unfortunately, today was not one of those days as we hit the mid 80's here.  Oh well, the dish hit the spot anyway.  Serve this with a side of corn muffins or cornbread and some shredded cheddar cheese (low fat if you like) and you'll have a new family favorite.  Did I mention that I made it in the slow cooker?  I love my slow cooker!!

Pork Green Chili Stew

Makes 4 servines

1 medium onion, quartered

2-3 New Mexico Green (Anaheim) Chilies, seeded and chunked

1 Poblano pepper, seeded and chunked

2 garlic cloves, peeled and smashed

1 3/4 cups reduced sodium chicken broth

2-3 teaspoons ground cumin (depending on taste preference)

1/2 teaspoon dried oregano
1 1/2 pounds fresh tomatillos, husked, washed and quartered**

1 teaspoon canola oil

2 pound pork shoulder, some fat removed and cubed

1 (15oz.) can golden hominy, rinsed and drained

1/2 cup cilantro, chopped

2 Tablespoons fresh lime juice

Place onion, chilies, garlic and 1/2 cup chicken broth, cumin and oregano in blender. Pulse to blend.  Add quartered tomatillos to onion mixture and blend thoroughly.  Add mixture to slow cooker.  Add oil to skillet and brown pork cubes, in batchers if necessary, then add to slow cooker.  Add remaining ingredients (hominy, cilantro and lime juice) and stir well.  Cover and cook on high for 4-6 hours or low for 8-10 hours.

Don't let the hominy scare you away from this dish.  I used to think I didn't like it either.  It adds great texture to this stew and nice pop of color too.  You could always use corn kernals if you must, but please try it with the hominy once!!  Enjoy!!

**If you can't find fresh tomatillos, look for canned ones in the Mexican food section of your supermarket.  As a last resort, you can use a jar or two of tomatillo salsa (salsa verde), just reduce the amount of chicken broth so you still have a stew consistency.