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.
- 1 boneless pork shoulder butt roast (2-1/2 to 3 pounds), 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
- In a Dutch oven, brown pork in oil 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: 10 servings (2-1/2 quarts).
Originally published as Green Chili Pork Stew in Country October/November 1996, p49
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Contest-Winning Green Chili Pork Stew
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review