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Green Chile Stew Recipe

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This recipe for Green Chile Stew, by , is from CES Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Edeana Vollmer

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 lbs. boneless pork butt*
2 cans (13 1/2 oz. each) regular-strength chicken broth
1 can (16 oz.) diced tomatoes
2 large (7 oz.) cans diced green chilies*
1 teaspoon ground cumin
1/4 teaspoon each crushed red pepper and pepper
1/2 cup water1/4 cup all-purpose flour

Directions:
Directions:
Trim excess fat off pork and discard. Cut meat into 1-inch cubes in a 4-6 quart pan, evenly brown pork over medium-high heat, stirring as needed. Add broth, tomatoes and their liquid, chilies, cumin, red pepper, and pepper. Cover and bring to boil over high heat; reduce heat and simmer until pork is very tender when pierced,about 1 1/2 hours. (At this point you can cool, cover , and refrigerate up to 2 days; reheating to boiling when ready to serve.)

Blend water with flour and stir into pork mixture. Cook, stirring, over high heat until mixture thickens. Accompany this stew with buttered flour tortillas. Makes 6 servings


Number Of Servings:
Number Of Servings:
Makes 6 servings
Personal Notes:
Personal Notes:
* You can use any kind of pork roast. We generally just find a good pork stew meat or pork roast and trim excess fat. We use instant chicken broth instead of canned and use green chile we have roasted and frozen instead of the store- bought so be careful not to use so much that it is too hot. Sometimes we thicken the stew, sometimes not. We double the recipe for potlucks. You can cook it in a regular large pot then transfer to a crockpot to keep hot. My husband won first prize in a chile cooking contest with this recipe when he was teaching in Gallina, NM

 

 

 

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