Saturday, April 11, 2015

Green Chili Stew

I found an amazing recipe a couple of weeks ago and can't wait to share it. It is so different from the meals on our regular rotation and we all loved it. My only regret is not making a double batch because I really would have loved to have had leftovers all week. I slightly adapted it from the original.


The ingredients are few and simple.


 Here's the list of what you'll need.
2 lbs. boneless pork loin roast, with fat trimmed off (not pictured above)
Salt and pepper to taste
A couple of tablespoons oil
2 Tbsp unbleached all-purpose flour
3/4 cup diced onion
10 oz can whole green chiles, sliced
1 jalapeno, finely diced (and seeded if you don't want the heat)
10 oz can diced tomatoes and green chilies
1/2 cup chicken broth
1 T. cumin
1/2 tsp. garlic powder

I did this all in a dutch oven, but the original recipe was cooked in a crock pot, so it's your call. 

Start by cutting the pork into 2 inch pieces. If you can, ask your butcher to do this for you. For sure, this is the most time consuming part of the recipe. Season the pork with salt and pepper.

Heat the oil in a dutch oven over medium heat. Brown the pork on all sides, about 3 minutes on each side.


 Add the flour to the pork, and stir together.


Are you ready for the easy part? Here it goes. Dump everything else into the pot, and stir together. I love these kinds of recipes. Your prep work is now complete.


Look how colorful. And oh my goodness. Your house will smell so good!


 Now just cover it and bake at about 300 degrees for 4 hours.

The end result is this hearty, deep flavored, beautiful stew. Add salt and pepper to taste.


 We served it over homemade mashed potatoes and green beans on the side. It was so delicious and the boys loved it.


Seriously, make a double batch.

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