Green Chili Stew
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 1
- 3 tb olive oil
- 2 tb sugar
- 2 garlic minced
- 1 lg onion finely chopped
- 1 c chicken broth
- 1 c salsa verde; (i use la
- 5 green serranos; chopped, (i
- 1 tsb ground cumin
- 1 tsb mexican oregano
- 2 lb pork meat; cut into 1/4 inch
- 8 lg fresh mild green chiles;
- 1 tsb new mexico chile powder;
- Carbohydrate 88.0970728578159 g
- Cholesterol 0 mg
- Fat 10.6590166493923 g
- Fiber 2.03008997262938 g
- Protein 2.92064378026948 g
- Saturated Fat 1.45104476359182 g
- Serving Size 1 1 Serving (1337g)
- Sodium 934.328466079337 mg
- Sugar 86.0669828851865 g
- Trans Fat 0.702396228116459 g
- Calories 444 calories
Brown the meat in the oil. Add the onion and garlic and saute until the onion is soft. Add the remaining ingredients (less the sugar) and cook slowly until meat is tender 1-2 hours. Stir in 2 tbsp sugar, cool the pan in ice water and place in the refrigerator overnight. ** In Norway, everything that looks like a green (or red) chile pepper is called green (or red) chile pepper (actually the spelling is Chilli not Chile), so I dont know the name of the peppers I use in my green chili stew. They are about 4-5 inches long and about 1 inch wide, and looks like your New Mexico or Anaheim variants. Probably they are the same. It is not common to remove the skin on the chiles either. Posted to CHILE-HEADS DIGEST by "Ole Saether" <ole.saether@eunet.no> on Apr 29, 1998
