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Green Chili Stew with Pork Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. Of boneless pork, cubed (1/2 inch pieces)
3 tablespoons peanut oil
4 stalks celery, chopped
2 medium tomatoes, diced
7 green chilis, roasted, peeled, seeded, and chopped
(canned whole peeled chilis are best, as it is difficult to remove seeds from those that are already chopped)

4 cloves garlic, peeled and crushed
Canned chicken broth to cover (not from bouillon
Salt to taste
La Victoria brand salsa jalapeño
Directions:
Directions:
Brown pork in the oil, doing so in 2 to 3 batches. If possible use a large black frying pan so that the meat browns quickly

Place meat in a 3-4 quart covered oven casserole and add the remaining ingredients, except salt.

Deglaze the frying pan with the chicken broth. Chicken broth may make the dish too rich, so you may want to add up to half water. (Be sure not to add too much liquid, as it will make the stew too thin; just add enough to come to the top of the dry ingredients.)

Cover and simmer until stew is thick and the meat very tender (at least 1 ½ hours)
Add salt to taste.

Add La Victoria salsa jalapeno to taste.
Serve with hot flour tortillas

THIS DISH IS BEST WHEN MADE AT LEAST A DAY AHEAD
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 minutes Cook Time l 1.5 hours
Personal Notes:
Personal Notes:
This is one of Steph's favorites.

My personal advice "Never fry bacon naked"

 

 

 

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