Green Chili Pork Stew Recipe
Ingredients
| 2-1/2 to 3 pounds boneless pork shoulder or butt, trimmed | ||
| Vegetable oil | 1 Tablespoon | |
| Onion | 1 Cup (16 tbs), chopped | |
| Garlic | 3 Clove (5gm), minced | |
| Water | 2 Cup (16 tbs) | |
| Stewed tomatoes | 1 Can (10oz) | |
| Green chilies | 2 Can (10oz), chopped | |
| Potatoes | 2 Cup (16 tbs), peeled | |
| Cilantro | 1 Tablespoon, chopped | |
| Ground cumin | 2 Teaspoon | |
| Dried oregano | 2 Teaspoon | |
| Fennel seed | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Pinto beans | 1 Can (10oz), drained, rinsed | |
Directions
Cut pork into 1-in.cubes; brown in oil in a soup kettle or Dutch oven over medium heat.
Add onion and garlic; saute for 3-5 minutes.
Drain.
Add 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.
Add onion and garlic; saute for 3-5 minutes.
Drain.
Add 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.
Chef
