Prep 15 mins
Cook 1 hr 9 mins
Serve with cornbread for a simple fall supper. Recipe source: shopper's newsletter
- 2 lbs pork, cubed
- 1⁄4 cup flour
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 3 cups green chili peppers, chopped
- 2 (14 1/2 ounce) cans tomatoes
- 2 cups water
- 1⁄2 teaspoon garlic powder
- 2 teaspoons salt
- Dredge pork in flour, shaking off excess.
- In a large soup pot, heat oil and brown pork. Remove pork and set aside.
- Saute onions in same pot and then return pork to pan, and stir in remainder of ingredients. Simmer for 1 hour or until meat is tender and mixture has thickened.
Yummy! Mine is thin because I used leftover pork so skipped the flour step. Also used a can of tomatoes that already had chiles in and added fresh tomato as the can was less than 14 ounces and 1/2 cup corn. Thank you for a lovely lunch, Ellie! I made a half batch and dh had seconds.
This was very tasty. I made as directed, except cut it in half since it's only my hasband and me. I used some canned chopped green chillis and also threw in a fresh jalepeno from the garden. It sure was sipcy! Just how we like it. I had some jalepeno cheese bread that I toasted then buttered and sprinkled with garlic salt to serve on the side and dip in the stew. It was a wonderful meal. Thanks for posting! Made for Please Reveiw My Recipe Tag.
Wonderful stew! I made as directed. This is a delicous and easy dinner.