Southwestern Green Chile with Pork Stew |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
A hearty, spicy stew with a distinctive New Mexico twist. Ingredients:
1 tablespoons olive oil |
1 onion, chopped |
1 1/2 pounds pork loin, 1 inch cubes |
1/3 cup all-purpose flour |
29 ounce chicken broth |
4 cups water |
4 potatoes, peeled and cubed |
4 oz. green chiles |
1/2 cup green peppers, chopped |
15 ounce black beans, undrained |
15 ounce kidney beans, drained |
3 cloves garlic, minced |
1/8 tsp. salt and pepper (to taste) |
Directions:
1. In a large pot over medium high heat, combine the oil and onion and saute for 5 minutes, or until onions are tender. Dredge the pork in the flour and add to the pot. Saute quickly until browned.
2. Add the broth, water, potatoes and chile peppers. Bring to a boil and reduce heat to low. Simmer for 15 minutes, or until potatoes are tender. Add the black beans, kidney beans, garlic, and salt and pepper to taste. Simmer for 30 minutes or more.
|
|