"I came up with this hearty pork stew when trying to duplicate the recipe we enjoyed at a local restaurant," shares Doris Johns of Hurst, Texas.
- 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
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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