Southwestern Green Chile with Pork Stew Good Recipes

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Southwestern Green Chile with Pork Stew

"A hearty, spicy stew with a exceptional New Mexico twist. Perfect for warming up on the ones bloodless wintry weather days. Serve with warmed tortillas."

Ingredients :

• 3 tablespoons olive oil
• 1 onion, chopped
• 2 kilos pork loin, cut into 1 inch cubes
• half cup all-cause flour
• three (14.Five ounce) cans hen broth
• 4 cups water
• 4 potatoes, peeled and cubed
• eight inexperienced chile peppers, chopped
• 1 (15 ounce) can black beans, undrained
• 1 (15 ounce) can kidney beans, tired
• 3 cloves garlic, minced
• salt and pepper to taste

Instructions :

Prep : 10M	Cook : 8M	Ready in : 1H

• In a large pot over medium excessive heat, combine the oil and onion and saute for five minutes, or until onions are soft. Dredge the pork inside the flour and add to the pot. Saute fast till browned.
• Add the broth, water, potatoes and chile peppers. Bring to a boil and decrease heat to low. Simmer for 15 mins, or till potatoes are gentle. Add the black beans, kidney beans, garlic, and salt and pepper to taste. Simmer for half-hour or more.

Notes :

• Try using a Reynolds® sluggish cooker liner on your sluggish cooker for less difficult cleanup.

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