Pork and Green Chili Stew |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 4 |
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This is a great winter recipe - especially for us Wisconsin-ites. Warms you up. I've changed it somewhat,like the hominy in it. it's definitely adjustable for those of you who like more heat when you eat. Ingredients:
2 -3 tablespoons vegetable oil |
1 large onion, chopped |
1 -2 clove garlic, minced |
3/4 teaspoon cumin (or more) |
1/4 teaspoon black pepper (or more!) |
1 teaspoon oregano |
1 -2 lb pork tenderloin, cut into bite-size pieces |
1 cup flour |
2 teaspoons garlic powder |
1 teaspoon onion powder |
1 teaspoon salt |
1/4 teaspoon pepper (or more) |
4 -6 red potatoes, peeled and cut into chunks |
3 (4 -5 1/3 ounce) cans whole green chilies, roughly cut |
5 cups chicken broth |
1 (15 ounce) can hominy |
Directions:
1. POTATO SOUP BASE: Heat oil in 2 quart saucepan, add all ingredients, cover and simmer for 5 minutes.
2. Set aside.
3. PORK Dredge pork chunks in the flour mixture, heat vegetable oil in a sturdy Dutch oven or soup pot, and cook the pork in batches till browned.
4. Once you're done, place all the pork back in the pot.
5. Add the SOUP BASE, and potatoes,chilies,chicken broth,and hominy.
6. Bring to a boil,then simmer for 45 minutes to an hour.
7. Creative Additions- For a richer flavor, add sour cream to the soup base.
8. Use shredded Cheddar or Monterey Jack for garnish.
9. Serve with tortilla chips or Saltines.
10. I sometimes add Frank's Hot Sauce to MY bowl.
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