Pueblo Green Chile Stew

A very good Mexican Stew. The recipe comes from Jane Butel's New Mexican cooking

• Ready In: 2 hrs
• Serves: 4

Ingredients

• 2  lbs boneless pork, cut into 1 inch pieces
• 3  tablespoons flour
• 2  tablespoons butter or 2  tablespoons  lard or 2  tablespoons bacon drippings
• 1  cup  chopped onion
• 2  cloves garlic, minced
• 3  cups  chopped peeled tomatoes (canned or fresh)
• 1  teaspoon salt
• 1⁄2 teaspoon Mexican oregano
• 1⁄4 teaspoon ground cumin
• 20  fresh green chilies, parched,peeled and chopped

Directions

1. lightly coat pork cubes with flour.
2. Melt butter in a large heavy skillet or saucepan.
3. Add pork cubes a few at a time, stirring to brown well.
4. Push to side of pot.
5. Add onion and garlic, cook until onion is soft.
6. Stir in browned meat.
7. Add tomatoes, then salt, oregano and cumin.
8. Cover and simmer 1 hour, stirring occasionally and adding water as needed.
9. Add green chiles; simmer 30 minutes or longer adding a little more water if necessary, until flavors are well blended.
10. Taste and adjust seasonings.