Green Chili Stew
My husband is crazy about this stew from a popular Mexican chain restaurant and wanted me to get the recipe. After a few years and several trials, I finally got the right combination of ingredients and my husband loves it! I serve this with warm flour tortillas.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 2 tablespoons canola oil
- 1 cup onion chopped
- 3 pounds pork stew meat diced
- 3 tablespoons all purpose flour
- 3 cloves garlic peeled and chopped
- 64 ounces low sodium chicken broth
- water if needed
- 3 teaspoons salt to taste
- 1 1/2 teaspoons black pepper to taste
- 1 can (26 oz.) pickled jalapenos sliced, with juice and veg.
- 1 teaspoon kitchen bouquet
- 1 can (14.5 oz.) stewed tomatoes chopped, not drained
- 5 large potatoes peeled and chopped
- 8 large hatch peppers skinless, chopped
- 4 medium jalapeno peppers fresh, chopped
- Carbohydrate 129.503292540033 g
- Cholesterol 408.553045057613 mg
- Fat 107.697871529284 g
- Fiber 3.27502664004486 g
- Protein 114.123996533419 g
- Saturated Fat 56.2653674673282 g
- Serving Size 1 1 Serving (1554g)
- Sodium 2590.71729024861 mg
- Sugar 126.228265899988 g
- Trans Fat 6.64151161888248 g
- Calories 1938 calories
In a large stock pot on medium/high heat, brown the pork with the oil. stirring occasionally. Sprinkle the flour over the browned meat; stir. Add all the remaining ingredients EXCEPT the Kitchen Bouquet. Add water as needed to just cover the ingredients. Cover and bring to a boil; stirring occasionally. Cook for about 30 minutes or until potatoes are tender. Add the Kitchen Bouquet; stir. Cook another 15 minutes. Serve with warm flour tortillas or a crusty bread.
