Green Chili Pork Stew
|Boneless pork shoulder||3 Pound, trimmed (Or Butt)|
|Vegetable oil||1 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Water||2 Cup (32 tbs)|
|Canned stewed tomatoes||28 Ounce (1 Can)|
|Canned chopped green chilies||8 Ounce (2 Cans, 4 Ounce Each)|
|Cubed peeled potatoes||2 Cup (32 tbs)|
|Chopped fresh cilantro||1 Tablespoon|
|Ground cumin||2 Teaspoon|
|Dried oregano||2 Teaspoon|
|Fennel seed||2 Teaspoon|
|Canned pinto beans||15 Ounce, rinsed and drained (1 Can)|
Cut pork into 1-in.cubes; brown in oil in a soup kettle or Dutch oven over medium heat.
Add onion and garlic; saute for 3-5 minutes.
Add water, tomatoes, chilies, potatoes and seasonings; bring to a boil.
Reduce heat; cover and simmer for 45 minutes.
Add beans; cover and simmer for 20-30 minutes or until the meat and vegetables are tender.