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© Meredith Corporation. All rights reserved. Used with permission.
Trim fat from pork. Cut pork into 1/2-inch cubes. Heat oil in a large skillet; add half of the pork. Sauté until browned; 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.
Add water, potatoes, hominy (or corn), chiles, tapioca, garlic salt, pepper, cumin, chile powder and oregano. Cover; cook on Low for 7 to 8 hours or on High for 4 to 5 hours. Garnish with snipped cilantro, if desired.