Contest-Winning Green Chili Pork Stew Recipe
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.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups water
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 cup chopped onion
- 3 garlic cloves minced
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon canola oil
- 1 boneless pork shoulder butt roast (2-1/2 to 3 pounds) cut into 1-inch cubes
- 1 can (28 ounces) stewed tomatoes
- 1 to 2 cans (4 ounces each) chopped green chilies
- 2 cups cubed peeled potatoes
- 2 teaspoons fennel seed
- 1 can (15 ounces) pinto beans rinsed and drained
- Carbohydrate 2.95306113874127 g
- Cholesterol 0 mg
- Fat 1.99842296231565 g
- Fiber 0.760116713172914 g
- Protein 0.514783590286208 g
- Saturated Fat 0.155912348874666 g
- Serving Size 1 1 -10 serving (84g)
- Sodium 5.14568638082489 mg
- Sugar 2.19294442556835 g
- Trans Fat 0.0664526310877176 g
- Calories 30 calories
Directions 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. Add beans; cover and simmer for 20-30 minutes or until the meat and vegetables are tender. Yield: 10 servings (2-1/2 quarts). Originally published as Green Chili Pork Stew in Country October/November 1996, p49 Nutritional Facts 1 serving (1 each) equals 232 calories, 9 g fat (3 g saturated fat), 47 mg cholesterol, 523 mg sodium, 22 g carbohydrate, 4 g fiber, 17 g protein. Print Add to Recipe Box Email a Friend
