I added a page last week entitled ‘What’s For Supper?’ where I put our weekly menu. This week we’re having Green Chile Stew. My mama asked for the recipe so I thought I’d share with you all:
- Start by cutting three lbs or so of pork into 1-inch cubes (although this week I’m using the leftover shredded pork from last week’s carnitas.) Toss with flour, salt and pepper and brown in oil.
- After the pork is brown remove it from the oil and saute one large, chopped white onion and three chopped cloves of garlic.
- Throw the pork back into the pan and add one 10 oz. can of chopped tomatoes, one 27 oz. can of Hatch chopped green chiles, ½ tablespoon cumin and four to six cups of water (you can’t go wrong substituting ½ of the water with chicken stock here either.)
- Bring the stew to a boil and then reduce to a simmer for 1 ½ – 2 hours or until pork is tender.
- Serve with hot corn tortillas or cornbread.
This is good stuff on a cold night.