- 1-1/2 pounds boneless Pork Loin roast, cut into 3/4-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 to 2 jalapeno peppers, seeded and chopped
- 3 garlic cloves, minced
- 1-1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1 bay leaf
- 5 medium potatoes, peeled and cubed
- 3 cups water
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 3 cans (4 ounces each) chopped green chilies
- In a Dutch oven or large saucepan, brown pork in oil. Add the onion, jalapenos, garlic, cumin, salt, pepper and bay leaf; saute until onion is tender. Add potatoes and water; bring to boil.
- Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Add tomatoes and chilies; simmer 10 minutes longer. Discard bay leaf before serving. Yield: 8 servings.
Originally published as Green Chili Stew in Light & Tasty February/March 2001, p65
Reviews for Green Chili Stew(2)
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Reviewed Dec. 19, 2011
I've made this twice, and loved it both times. My family doesn't like it really hot, so I only used one jalapeno. Don't be afraid of the cumin and chopped green chilies - the potatoes mellow them out.
Reviewed Jan. 5, 2009
Very good and easy!
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