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Green Chili Stew

SUBMITTED BY: Doris Johns PHOTO BY: IMVINTAGE

"'I came up with this hearty pork stew when trying to duplicate the recipe we enjoyed at a local restaurant,' shares Doris Johns of Hurst, Texas."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 4 star rating.
Read Reviews (1)
PREP TIME  10 Min
COOK TIME  35 Min
READY IN  45 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 1/2 pounds boneless pork loin roast, cut into 3/4-inch cubes
  • 2 tablespoons olive or canola oil
  • 1 large onion, diced
  • 1 jalapeno pepper, seeded and chopped*
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 bay leaf
  • 5 medium potatoes, peeled and cubed
  • 3 cups water
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 3 (4 ounce) cans chopped green chilies

DIRECTIONS

  1. In a Dutch oven or large saucepan, brown pork in oil. Add the onion, jalapenos, garlic, cumin, salt, pepper and bay leaf; saute until onion is tender. Add potatoes and water; bring to boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Add tomatoes and chilies; simmer 10 minutes longer. Discard bay leaf before serving.

FOOTNOTES

  • When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
  • Nutritional Analysis: One serving (1-1/3 cups) equals 253 calories, 8 g fat (2 g saturated fat), 47 mg cholesterol, 707 mg sodium, 24 g carbohydrate, 4 g fiber, 22 g protein. Diabetic Exchanges: 2-1/2 meat, 1-1/2 vegetable, 1 starch.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 26, 2007 by IMVINTAGE
Very good! I think it was even better than the green chile stew I had in Ruidoso. But I made... MORE


 
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