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Green Chili Stew with Pork
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Serves/Makes:8 or more

  • 3 lbs (1.4 kg). boneless pork loin, cubed
  • 3 tbsp (45 ml) peanut oil
  • 3 stalks celery, chopped
  • 2 tomatoes, chopped
  • 7 green chile peppers, chopped
  • 4 cloves crushed garlic
  • 4 cups (950 ml) chicken broth
  • 1 10 oz (280 grm). jar prepared green chile salsa
  • salt, to taste
  • jalapeno salsa (optional)
  • In a large skillet over medium high heat, brown the pork in oil, doing so in 2 to 3 batches.
  • Place the meat in 4 quarts (3775 ml) covered casserole.
  • Add celery, tomatoes, chilies, and garlic.
  • Add about 1 cup (225 ml) chicken broth or water to skillet pork was cooked in, stirring over high heat to scrape up browned bits on bottom and bring to boil.
  • Add to pot with enough additional water or broth to barely cover the ingredients.
  • Cover and simmer until stew is thick and meat very tender, about 1 1/2 hours.
  • Add salt to taste before serving.
  • If stew is not hot enough, add a bit of jalapeno salsa.
Pueblo tradition calls for the addition of corn or potatoes to this dish. It makes a wonderful filling for enchiladas. Serve with a big green salad and a pile of flour tortillas.

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