Southwestern stew is slow cooking allows the flavors in this recipe to blend beautifully. It’s perfect for either before or after trick-or-treating. from Virginia Price, Cheyene, Wyoming

Ingredients

1-1/2 pounds boneless pork, cut into 1/2-inch

cubes

2 tablespoons vegetable oil

1 medium onion, chopped

1 can (15-1/2 ounces) yellow hominy, drained

1 can (14-1/2 ounces) diced tomatoes,

undrained

1 can (4 ounces) chopped green chilies

1/2 cup water

1/2 teaspoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon pepper

Method

1 In a large skillet over medium-high heat, brown pork in oil. Add onion and cook for 2 minutes or until tender.

2 Transfer to a 3-qt. slow cooker; add remaining ingredients. Cover and cook on high for 2 hours. Reduce heat to low and cook 4 hours longer. Yield: 4-6 servings.