Green Chili Stew By Sallye Recipe

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GREEN CHILI STEW BY SALLYE

sallye bates

By
@grandedame

Another one of my Tex-Mex recipes. As you probably know by now, we love all things Mexican.

May be served as an appetizer dish or a full meal.


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Comments:

Serves:

4-6

Prep:

15 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

2 lb
boneless pork butt
1 medium
white onion, diced
4 large
russet potatoes, peeled & cubed into bite size pieces
12
green chiles (jalapeno, poblano or anaheim)
1 Tbsp
garlic powder
8 c
water
2 Tbsp
chicken bouillon
2 Tbsp
cooking oil
flour to coat meat
salt & pepper to taste

Directions Step-By-Step

1
Grill chiles in heavy (cast iron is perfect) dutch oven until skin is turning black. Remove from heat and place in paper bag. Set aside.
2
Cut pork butt into bite size pieces and dredge in flour seasoned with salt & pepper

Place 2 tablespoons of cooking oil in same skillet you used to grill chiles and heat on medium high.

Transfer dredged meat into heated skillet. Cook until brown on all sides, stirring often to avoid burning.

Remove meat from skillet and set aside temporarily
3
Add onions and potatoes to skillet and cook until vegetables are browned.
4
While vegetables are browning, remove chiles from paper bag.

Peel (remove skin), cut in half and remove seeds and veins, then finely chop.

Set aside.
5
When vegetables are browned, add meat back to pan and stir to blend with vegetables

Add chiles, garlic powder, bouillon, salt & pepper, and water.

Bring to a boil, then reduce heat to a simmer.

Cook for about 2 hours until meat is tender

If you like thicker gravy type stew, you can thicken up with 3 tablespoons cornstarch mixed with water and added to stew.
6
You may add chopped fresh cilantro the last ten minutes of cooking for a zippier taste.
7
If used as a main dish, cook a big old pan of cornbread to go with.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy