Southwestern Green Chile with Pork Stew Popular Recipes

Tuesday, January 27, 2015

Southwestern Green Chile with Pork Stew

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

Ingredients :

three tablespoons olive oil
1 onion, chopped
2 pounds beef loin, cut into 1 inch cubes
half of cup all-cause flour
3 (14.Five ounce) cans chicken broth
4 cups water
four potatoes, peeled and cubed
8 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 flavor

Instructions :

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

In a huge pot over medium high warmth, combine the oil and onion and saute for 5 mins, or until onions are gentle. Dredge the pork inside the flour and add to the pot. Saute fast until browned.
Add the broth, water, potatoes and chile peppers. Bring to a boil and reduce heat to low. Simmer for 15 minutes, or until potatoes are soft. Add the black beans, kidney beans, garlic, and salt and pepper to taste. Simmer for half-hour or greater.

Notes :

Try the use of a Reynolds® sluggish cooker liner for your slow cooker for less difficult cleanup.

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