Green Chile Stew (Complete Recipe)
Ingredients:
2 lbs. pork butt or shoulder roast, cut in 1 inch cubes
3 cups potatoes, diced
1/4 cup flour
3 cups chicken stock
2 Tbsp. shortening or lard
1/2 tsp. garlic powder
2 large onions, diced
1 tsp. salt
3 cups Chopped Hatch Green Chile
1 cup tomatoes, diced
Directions:
Dredge the pork pieces in flour.
Add the shortening to a heavy pot over medium heat and add pork pieces.
Brown pork on all sides until well caramelized.
Add the onions and cook until softened, about 2 minutes.
Add all remaining ingredients to pot except the potatoes. Simmer at low heat for 1 to 1 1/2 hours or until the pork is tender. Then, add the potatoes and cook until tender.
Serve with heated flour tortillas and enjoy.
Click here for Chopped Hatch Green Chile
2 lbs. pork butt or shoulder roast, cut in 1 inch cubes
3 cups potatoes, diced
1/4 cup flour
3 cups chicken stock
2 Tbsp. shortening or lard
1/2 tsp. garlic powder
2 large onions, diced
1 tsp. salt
3 cups Chopped Hatch Green Chile
1 cup tomatoes, diced
Directions:
Dredge the pork pieces in flour.
Add the shortening to a heavy pot over medium heat and add pork pieces.
Brown pork on all sides until well caramelized.
Add the onions and cook until softened, about 2 minutes.
Add all remaining ingredients to pot except the potatoes. Simmer at low heat for 1 to 1 1/2 hours or until the pork is tender. Then, add the potatoes and cook until tender.
Serve with heated flour tortillas and enjoy.
Click here for Chopped Hatch Green Chile
