Best Slow Cooker Recipes

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2 lb boneless pork sirloin or shoulder roast
1 tbsp cooking oil
1/2 cup chopped onion
3 cups water
4 medium potatoes, peel and cut in 1/2 inch cubes
1 (15 oz) can hominy or whole kernel corn, drained
2 (4 oz) cans chopped green chile peppers
2 tbsp quick cooking tapioca
1 tsp garlic salt
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground cumin
1/8 tsp dried oregano, crushed
Snipped fresh cilantro (optional)


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 and cook on LOW 7 to 8 hours or on HIGH 4 to 5 hours. Garnish with snipped cilantro, if desired.

Makes: 5 to 6 Servings

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