Fay's Green Chile Stew (Chile Verde)
This is a recipe that I got from a Mexican cookbook but the name escapes me. I do know that I have made it for many years and it only gets better. It doubles and triples and freezes well. Chunks of pork, green chilies, mixed together with onions and savory seasonings will have you going for seconds!
- Ready In:
- 1hr 55mins
- 2 lbs boneless pork, cut into bite size pieces (I use pork butt)
- 2 tablespoons vegetable oil
- 1 large onion, roughly chopped
- 1 -2 garlic clove, minced
- 2 teaspoons all-purpose flour
- 1 (28 ounce) can tomatoes, broken up by hand
- 2 (7 ounce) cans green chilies, roughly chopped
- 1 teaspoon cumin (to taste)
- salt and pepper
- Trim off any fat and cut pork into 1" size cubes.
- Heat oil in large pot or dutch oven.
- Add pork and cook till browned.
- Add onion and garlic and cook till tender.
- Sprinkle flour over all, mix thoroughly and stir for 1-2 minute.
- Add tomatoes and chilies with juices.
- Add cumin, salt and pepper to taste. Cover and simmer gently for 1/2 hrs., or until pork is tender.
- This is great alone, or with a side dish of hot refried beans, a crisp salad with avocados and tomatoes, and warmed flour tortillas. Add a frosty cold beer and you've got it made! Be sure to double or triple in case the neighbors stop by. This recipe is fantastic as leftovers.Place a big spoonful into a warmed flour tortilla, add beans and cheese and you've got a great burrito! Enjoy!