GREEN CHILI STEW BY SALLYE
May be served as an appetizer dish or a full meal.
- 2 lb
- boneless pork butt
- 1 medium
- white onion, diced
- 4 large
- russet potatoes, peeled & cubed into bite size pieces
- green chiles (jalapeno, poblano or anaheim)
- 1 Tbsp
- garlic powder
- 8 c
- 2 Tbsp
- chicken bouillon
- 2 Tbsp
- cooking oil
- flour to coat meat
- salt & pepper to taste
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
Peel (remove skin), cut in half and remove seeds and veins, then finely chop.
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.