Chili Verde Stew Recipe

Chili Verde Stew Recipe photo by Taste of Home

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Doris McGuire found other recipes for green chili stew to be too bland, so she created this version at her home in Grants Pass, Oregon. "It makes a great dinner served with corn bread sticks and a simple salad," she writes.

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Chili Verde Stew Recipe

Prep: 20 min. Cook: 70 min.

Yield: 2 Servings

20 70 90

Ingredients

3/4 pound boneless pork roast, cut into 1-inch cubes
1 tablespoon canola oil
1/4 cup chopped green pepper
1/4 cup chopped onion
1/4 teaspoon minced garlic
1/4 cup dry red wine or beef broth
1 cup canned diced tomatoes, undrained
1/2 cup salsa
2 tablespoons canned chopped green chilies, divided
1/2 teaspoon ground cumin
1/4 teaspoon sugar
Dash ground cloves
2 tablespoons minced fresh parsley
1 small jalapeno pepper, seeded and chopped

Directions

In a large saucepan, cook the pork in oil over medium heat until no longer pink; remove and set aside. In the same pan, saute the green pepper, onion and garlic for 1-2 minutes or until tender. Stir in the pork, wine or broth, tomatoes, salsa, 1 tablespoon chilies, cumin, sugar and cloves. Cover and cook over low heat for 40 minutes, stirring occasionally.
Stir in the parsley, jalapeno and remaining chilies. Cover and cook 20-25 minutes longer or until meat is tender. Yield: 2 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Analysis: 1-1/2 cups equals 385 calories, 17 g fat (4 g saturated fat), 102 mg cholesterol, 514 mg sodium, 16 g carbohydrate, 4 g fiber, 37 g protein.

Originally published as Chili Verde Stew in Cooking for 2 Spring 2005, p51