Pork & Green Chile Stew

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

2 pounds boneless pork sirloin roast or shoulder roast

1 tablespoon vegetable oil

½ cup chopped onion (1 medium)

4 cups peeled and cubed potatoes (4 medium)

3 cups water

1 (15 ounce) can hominy or whole-kernel corn, drained

2 (4 ounce) cans diced green chile peppers, undrained

2 tablespoons quick-cooking tapioca

1 teaspoon garlic salt

½ teaspoon ground cumin

½ teaspoon ancho chile powder

½ teaspoon ground pepper

¼ teaspoon dried oregano, crushed

1 tablespoon Chopped fresh cilantro

Directions at eatingwell.com

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