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Green Chili Pork Stew
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This stew featuring lean pork makes a delicious one-pot dinner. Make ahead, reheat and serve with warmed soft flour tortillas for a light and elegant meal. |
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2 tablespoons |
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olive oil |
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2 pounds |
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boneless pork loin, cut into 1-inch cubes |
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1 cup |
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chopped onion |
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1 |
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clove garlic, minced |
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1/4 cup |
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flour |
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2 cups |
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peeled and diced tomatoes, (or 1 28-ounce can plum tomatoes, coarsely chopped) |
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1 1/2 cups |
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chopped roasted and peeled mild green chilies, (or 3 4-ounces cans chopped mild green chilies) |
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1 |
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fresh jalapeño pepper, seeded and minced |
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1 teaspoon |
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salt, (or to taste) |
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1 teaspoon |
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brown sugar |
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1 cup |
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chicken broth |
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1 48-ounce jar |
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Randall Pinto Beans |
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Hot pepper sauce, to taste |
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Heat the olive oil in a heavy pot which has a lid. |
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Add the pork cubes and cook, stirring until lightly brown. |
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Stir in the onion and garlic. Cook, stirring, for 2-3 minutes. |
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Stir in the flour and stir well to coat the meat. Cook over medium heat, stirring constantly, for 2-3 minutes.
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Add the tomatoes, green chilies, jalapeño, salt and sugar. Stir to mix well. |
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Pour in the chicken broth. Bring to a boil. Cover and simmer for 1 hour. Meat should be very tender. |
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Add the Randall Pinto Beans. Cook 10 minutes more. |
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Taste and correct the seasonings, adding some hot sauce to taste, if desired. |
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6 to 8 servings |
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