Pork And Green Chile Stew

• 2 pounds boneless pork shoulder butt roast, cut into 3/4-inch cubes
• 1 large onion, cut into 1/2-in. pieces
• 2 tablespoons canola oil
• 1 teaspoon salt
• 1 teaspoon coarsely ground pepper
• 4 large potatoes, peeled and cut into 3/4-inch cubes
• 3 cups water
• 1 can (16 ounces) hominy, rinsed and drained
• 2 cans (4 ounces each) chopped green chiles
• 2 tablespoons quick-cooking tapioca
• 2 garlic cloves, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 cup minced fresh cilantro
• Sour cream, optional

1. In a large skillet, brown pork and onion in oil in batches. Sprinkle with salt and pepper. Transfer to a 5-qt. slow cooker.
2. Stir in the potatoes, water, hominy, chiles, tapioca, garlic, oregano and cumin. Cover and cook on low until meat is tender, 7-9 hours. Stir in cilantro during the last 30 minutes of cooking. If desired, serve with sour cream and additional cilantro.

pork shoulder butt roast, onion, canola oil, salt, ground pepper, potatoes, water, hominy, green chiles, tapioca, garlic, oregano, ground cumin, fresh cilantro, sour cream

Taken from www.tasteofhome.com/recipes/pork-and-green-chile-stew/ (may not work)