The cover of the Tri-City Herald's Food & Wine section May 28 will feature tips on choosing and using avocados. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Never miss a local story.
8 ounces canned roasted whole green chiles
3 pounds boneless pork shoulder, cut into 1-inch cubes
2 cups chicken broth
4 garlic cloves, minced
1 teaspoon dried oregano
Salt and ground white pepper
Steamed white rice, for serving
3/4 cup sour cream
1/2 cup fresh cilantro (fresh coriander), chopped
Put the chiles and their liquid in the slow cooker, tearing the chiles into coarse strips with your fingers. Stir in the pork, chicken broth, garlic, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon white pepper. Cover and cook on the high-heat setting for 4 hours or the low-heat setting for 8 hours.
Serve and garnish the stew:
Taste and adjust the seasoning. Ladle the stew over steamed rice and serve, passing the sour cream and cilantro at the table.
From: from Williams-Sonoma FOOD MADE FAST Slow Cooker, Recipes by Norman Kolpas (Oxmoor House; Fall 2006; $17.95/hardcover).