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Green Chile Stew

Mexican.Chef's picture
Ingredients
  Lean pork 1 1⁄2 Pound, cut into 1 1/2-inch cubes
  Vegetable oil 2 Tablespoon
  Onion 1 Large, diced
  Garlic 2 Clove (10 gm), minced
  Pork broth/Chicken broth 1 Quart
  Mexican green chilies 6 , roasted, peeled and cut in thin strips (about 1/2 cup) (New)
  Tomatoes 2 Small, peeled and chopped
  Potato 1 Large, peeled and chopped
  Dried oregano 1⁄2 Teaspoon (preferably Mexican)
  Salt To Taste
Directions

In a heavy skillet, brown the pork over medium to medium-high heat, adding a little oil if needed.
When the pork is browned, transfer it to a large stockpot.
Add the onion and some more oil to the same skillet and saute until the onions turn a golden brown, 5 to 10 minutes.
Add the garlic and cook for an additional minute.
Transfer the mixture to the pot with the pork.
Add 2 cups of pork broth to the skillet, raise the heat, and deglaze the skillet, being sure to scrape all the bits and pieces from the sides and bottom.
Pour the broth over the pork in the stockpot.
Add the remaining ingredients to the stockpot, bring it to just below boiling, reduce the heat, and simmer for 1 to 1 1/2 hours, or until the meat is very tender and starts to fall apart.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Chili

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