Ingredients

The following ingredients have 7 Servings
  • 1 can (8 oz.) roasted whole green chilies
  • 3 lb. boneless pork shoulder, cut into 1-inch cubes
  • 2 cups chicken broth
  • 4 garlic cloves, minced
  • 1 tsp. dried oregano
  • 1 1/2 tsp. salt, plus more, to taste
  • 1/2 tsp. freshly ground white pepper, plus more, to taste
  • Steamed white rice for serving
  • 3/4 cup sour cream
  • 1/2 cup chopped fresh cilantro

Instruction

  • <b>Cook the stew</b>
  • Put the chilies and their liquid in a slow cooker, tearing the chilies into coarse strips with your fingers. Stir in the pork, broth, garlic, oregano, the 1 1/2 tsp. salt and the 1/2 tsp. white pepper. Cover and cook on high for 4 hours or on low for 8 hours according to the manufacturer’s instructions.
  • <b>Serve and garnish the stew</b>
  • Taste and adjust the seasonings with salt and white pepper. Ladle the stew over steamed rice and serve immediately, passing the sour cream and cilantro at the table. Serves 6 to 8.
  • Adapted from Williams-Sonoma Food Made Fast Series, <i>Slow Cooker,</i> by Norman Kolpas (Oxmoor House, 2007).