Spicy Green Chile Stew Recipe
Ingredients
| Green chiles | 24 , canned | |
| Pork butt roast | 2 Pound, cubed | |
| Flour | 1/4 Cup (16 tbs) | |
| 2 tablespoons bacon drippings | ||
| Onions | 2 Large, finely chopped | |
| 6 large tomatoes, peeled, seeded and chopped, or 3 cups stewed tomatoes | ||
| Canned tomato paste | 6 Ounce | |
| Water | 2 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), crushed | |
| Salt | 2 Teaspoon | |
Directions
1 If chiles are fresh, parch and peel them removing the ribs, seeds and tops.
2 Flour the pork and brown it in the drippings in a skillet. Remove pork to a large stewing pot, 3- to 5-quart size. Add the onions to the fat remaining in the skillet and cook until onion is translucent.
3 Add onions to the pork. Cut the chiles into 1-inch slices; add to the meat and onions in the pot.
4 Add remaining ingredients and cook over medium heat for about 1 hour, until the stew is slightly thickened.
2 Flour the pork and brown it in the drippings in a skillet. Remove pork to a large stewing pot, 3- to 5-quart size. Add the onions to the fat remaining in the skillet and cook until onion is translucent.
3 Add onions to the pork. Cut the chiles into 1-inch slices; add to the meat and onions in the pot.
4 Add remaining ingredients and cook over medium heat for about 1 hour, until the stew is slightly thickened.
Chef
