Pork green chile stew
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 252.7
- Total Fat: 11.7 g
- Cholesterol: 60.8 mg
- Sodium: 911.9 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 1.5 g
- Protein: 25.2 g
View full nutritional breakdown of Pork green chile stew calories by ingredient
Introduction
a slow cooked spicy stew loaded with lean porkfor full details and photos see http://Andrea-thekitchenwitch.blogspot.com a slow cooked spicy stew loaded with lean pork
for full details and photos see http://Andrea-thekitchenwitch.blogspot.com
Number of Servings: 8
Ingredients
-
1.5 lb pork loin cut into chunks
4 anahaim green chiles, roasted and seeded (if desired)
2 jalapanos, roasted & seeded (if desired)
1 pablano pepper, roasted & seeded (if desired)
6 cups chicken stock
1 onion, diced
4 cloves garlic, minced
1 t cumin, fresh toasted & ground if possible
2 bay leaves
2-3 roma tomatoes, diced
about 1 t kosher salt
1/8 t black pepper
1 T EVOO
1/4 c flour
water
Directions
Cut pork into cubes. In a dutch oven heat 1/2 the EVOO over medium high heat. Once its hot add 1/2 the pork, cook until nice & browned on at least 2 sides. Repeat with remaining oil and pork. Remove pork from pan and reserve.
Cook onions and garlic in the same pan, scraping bottom of pan as vegetables release their juices. Once the onions start to brown add the chicken stock, scraping the bottom to deglaze pan. Bring to a simmer.
Puree the peppers in a food processor, adding chicken stock from the pan as needed to create a thick paste of peppers. Add pepper puree to the stock and onions and stir well.
Add the pork to the stew mix, allow to simmer over medium low heat for a few hours.
Make a slurry of 4 T flour and some of the cooking liquid. Add the slurry to the pot, along with the diced tomatoes. Cook about 15 minutes to incorporate flavors and allow stew to thicken somewhat.
Serve with cheese, sour cream, tortillas or corn bread.
Number of Servings: 8
Recipe submitted by SparkPeople user KITCHENWITCHAY.
Cook onions and garlic in the same pan, scraping bottom of pan as vegetables release their juices. Once the onions start to brown add the chicken stock, scraping the bottom to deglaze pan. Bring to a simmer.
Puree the peppers in a food processor, adding chicken stock from the pan as needed to create a thick paste of peppers. Add pepper puree to the stock and onions and stir well.
Add the pork to the stew mix, allow to simmer over medium low heat for a few hours.
Make a slurry of 4 T flour and some of the cooking liquid. Add the slurry to the pot, along with the diced tomatoes. Cook about 15 minutes to incorporate flavors and allow stew to thicken somewhat.
Serve with cheese, sour cream, tortillas or corn bread.
Number of Servings: 8
Recipe submitted by SparkPeople user KITCHENWITCHAY.