Green Chili Pork Stew
Country
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Anyone living in or visiting the Southwest knows green chilies are a staple. I grew up on this delicacy and thought everyone must know how delicious it is. It seems to be even more popular now in this area.
SERVINGS: 8-10
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep: 25 min. Cook: 65 min.
Ingredients:
- 2-1/2 to 3 pounds boneless pork shoulder or butt, cut into 1 inch cubes
- 1 tablespoon canola oil
- 1 cup chopped onion
- 3 garlic cloves, minced
- 2 cups water
- 1 can (28 ounces) stewed tomatoes
- 1 to 2 cans (4 ounces each) chopped green chilies
- 2 cups cubed peeled potatoes
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons fennel seed
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (15 ounces) pinto beans, rinsed and drained
Directions:
In a soup kettle or Dutch oven, brown pork in oil in over medium heat on all sides. Add onion and garlic; saute for 3-5 minutes. Drain. Add the 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. Yield: 8-10 servings.