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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Doris McGuire found other recipes for green chili stew to be too bland, so she created this version at her home in Grants Pass, Oregon. It makes a great dinner served with corn bread sticks and a simple salad, she writes. Ingredients:
3/4 pound boneless pork roast, cut into 1-inch cubes |
1 tablespoon canola oil |
1/4 cup chopped green pepper |
1/4 cup chopped onion |
1/4 teaspoon minced garlic |
1/4 cup dry red wine or beef broth |
1 cup canned diced tomatoes, undrained |
1/2 cup salsa |
2 tablespoons canned chopped green chilies, divided |
1/2 teaspoon ground cumin |
1/4 teaspoon sugar |
dash ground cloves |
2 tablespoons minced fresh parsley |
1 small jalapeno pepper, seeded and chopped |
Directions:
1. In a large saucepan, cook the pork in oil over medium heat until no longer pink; remove and set aside. In the same pan, saute the green pepper, onion and garlic for 1-2 minutes or until tender. Stir in the pork, wine or broth, tomatoes, salsa, 1 tablespoon chilies, cumin, sugar and cloves. Cover and cook over low heat for 40 minutes, stirring occasionally.
2. Stir in the parsley, jalapeno and remaining chilies. Cover and cook 20-25 minutes longer or until meat is tender. Yield: 2 servings.
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