Ingredients
8 oz can roasted whole green chiles
3 lb boneless pork shoulder cut into 1-inch cubes
2 cups chicken broth
4 cloves minced garlic
1 tsp dried oregano
salt & ground white pepper
steamed white rice
3/4 cup sour cream
fresh cilantro
Preparation
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.
Taste and adjust the seasoning. Ladle the stew over steamed rice and serve, passing the sour cream and cilantro at the table.
