Monday, March 14, 2011

Original Green Chili and Pork Stew Recipe

This recipe is from my notebook dated December 2004.  My youngest son was 12 at the time and quite the picky eater.  He loved this simple stew and requested it often. 
December is not the best time for fresh peppers and you’ll notice I used two cans of roasted chili peppers.  While I prefer to use fresh peppers, the canned chilis work well here.  This stew works with chicken too, and white beans could also be used.

This recipe has grown and changed over the years, but it is still a family favorite.  Look for the updated Chili Verde Recipe coming soon. 

Note:  Photo is Rainbow on Sept 28,2009. No real connection to the recipe, I just like the shot :)

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Original Green Chili and Pork Stew Recipe
Serves : 6                                                  Prep Time:        5 min                           Cook Time: 1 1/2 hours
2 lbs cubed boneless pork
2 Tbsp olive oil
3 stalks of celery – chopped
5 cloves of garlic
1 quart of chicken broth
2 cans (4 oz) roasted green chili peppers
(2 chopped tomatoes) optional

Brown Pork in Stock Pot with Olive Oil.
Deglaze pan with some broth.  Add the rest of broth to stock pot.
Add all other ingredients and simmer covered for 1/1/2 hours until the pork is tender.
Remove cover during last 15-20 minutes to concentrate
Serve with Salad and warm tortillas or bread.

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