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Navajo Stew

Navajo Stew

 

Makes 4 to 6 servings

 

One 2- to 2½-pound Boston pork butt, trimmed of all fat

1 large yellow onion, cut in half and sliced into half moons

Water to cover

One can (15 ounces) chickpeas (garbanzo beans), rinsed and drained

One can (4 ounces) roasted whole green chiles, drained and cut into ½- to 1-inch-wide strips

Salt and freshly ground black pepper to taste

 

In the morning, place pork butt and onion slices in slow cooker and add just enough water to cover. Cover and cook on low until pork shreds easily when pressed with spoon, seven to nine hours.

 

When ready for dinner, cut pork butt into cubes or break into uneven pieces. Return to cooker, add chickpeas and chiles, turn cooker to high, and cook until hot, about 20 minutes. Season with salt and pepper. You can thicken sauce by taking off lid and cooking another 15 minutes on high. Serve in bowls.

 

From: “Not Your Mother’s Slow Cooker Cookbook.”

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