Print Friendly Recipe
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.
|Email This To A Friend
Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.