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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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I just made this tonight and it filled the house with aroma! The recipe comes from Just North of the Border: A Cookbook of Southwestern Cuisines . Ingredients:
2 cups green new mexico or anaheim chiles which have been roasted, peeled, stems and seed removed, chopped fine |
2 pounds pork stew meat, cut into 1 1/2-inch cubes |
1 large onion, chopped |
1 teaspoon chopped garlic |
2 large tomatoes, peeled and chopped |
1/2 teaspoon ground cumin |
4 cups of water |
salt to taste |
Directions:
1. Brown the pork in some oil, add the onions and garlic and saute until the onions are soft.
2. Remove from the pan and pour in one cup of water to deglaze it.
3. Combine all the ingredients in a large pot or crock pot, bring it to a boil, reduce heat and simmer for 2 hours or until the meat is very tender and starts to fall apart.
4. NOTES:Since it's still winter and good, fresh tomatoes are hard to find, I used a 1 pint jar of tomatoes that I canned last summer. Same for the chiles, I used chiles that I canned from last summer. Frozen ones would work too.
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