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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Anyone living in or visiting the Southwest knows green chilies are a staple. I grew up on this delicacy and thought everyone must know how delicious it is. It seems to be even more popular now in this area. Ingredients:
1 boneless pork shoulder butt roast (2-1/2 to 3 pounds), cut into 1-inch cubes |
1 tablespoon canola oil |
1 cup chopped onion |
3 garlic cloves, minced |
2 cups water |
1 can (28 ounces) stewed tomatoes |
1 to 2 cans (4 ounces each) chopped green chilies |
2 cups cubed peeled potatoes |
1 tablespoon chopped fresh cilantro |
2 teaspoons ground cumin |
2 teaspoons dried oregano |
2 teaspoons fennel seed |
1 teaspoon salt |
1/4 teaspoon pepper |
1 can (15 ounces) pinto beans, rinsed and drained |
Directions:
1. In a Dutch oven, brown pork in oil over medium heat on all sides. Add onion and garlic; saute for 3-5 minutes. Drain. Add the water, tomatoes, chilies, potatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 45 minutes.
2. Add beans; cover and simmer for 20-30 minutes or until the meat and vegetables are tender. Yield: 10 servings (2-1/2 quarts).
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