Pork and Green Chili Stew
- Ready In:
- 2hrs
- Ingredients:
- 16
- Yields:
-
1 big pot full
- Serves:
- 10-12
ingredients
-
POTATO SOUP BASE
- 2 -3 tablespoons vegetable oil
- 1 large onion, chopped
- 1 -2 clove garlic, minced
- 3⁄4 teaspoon cumin (or more)
- 1⁄4 teaspoon black pepper (or more!)
- 1 teaspoon oregano
-
PORK
- 1 -2 lb pork tenderloin, cut into bite-size pieces
- 1 cup flour
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1⁄4 teaspoon pepper (or more)
-
TO FINISH
- 4 -6 red potatoes, peeled and cut into chunks
- 3 (4 -5 1/3 ounce) cans whole green chilies, roughly cut
- 5 cups chicken broth
- 1 (15 ounce) can hominy
directions
- POTATO SOUP BASE: Heat oil in 2 quart saucepan, add all ingredients, cover and simmer for 5 minutes.
- Set aside.
- PORK Dredge pork chunks in the flour mixture, heat vegetable oil in a sturdy Dutch oven or soup pot, and cook the pork in batches till browned.
- Once you're done, place all the pork back in the pot.
- Add the SOUP BASE, and potatoes,chilies,chicken broth,and hominy.
- Bring to a boil,then simmer for 45 minutes to an hour.
- Creative Additions-- For a richer flavor, add sour cream to the soup base.
- Use shredded Cheddar or Monterey Jack for garnish.
- Serve with tortilla chips or Saltines.
- I sometimes add Frank's Hot Sauce to MY bowl.
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Reviews
-
I made this recipe a few years ago, but I soaked the cubed meat in a can of beer a few hours prior to browning, then lifted out and proceeded with the recipe. The reserved beer I threw in the pot and, with an HerbOx chicken seasoning packet, used that as part of the liquid equivilent. Today when I made it I used leftover pork roast so I skipped the browning of the meat step. I seasoned the meat as directed though, plus I added a cumin spice blend seasoning that I make up and keep on hand. I didn't know if it would thicken properly without the dredging flour, but it turned out fine. I also added some slices of red bell pepper at the end of the cooking time, just because I had some that needed using. It added a pretty splash of color. I also added several strips of leftover bacon, cut up. I garnished with Mexican Four Cheese Blend and sliced avocados, and served with cornbread. This is a very versatile recipe, delicious as writtten but very adaptable to what you have on hand.! Yum!
RECIPE SUBMITTED BY
HEP MEP
Shorewood, 89
July 8, 2009: Our resident bionic woman lost her battle to cancer yesterday. MEP was a passionate, caring and beloved member of our community and she will be deeply missed. Our thoughts go out to her family, Gordy and Cakes, at this difficult time. Her vivacious spirit will live on here at Recipezaar. If you'd like to express your condolences, there is a thread here:
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<br>http://www.recipezaar.com/bb/viewtopic.zsp?t=306823
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<br>and a cookathon here:
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<br>http://www.recipezaar.com/bb/viewtopic.zsp?t=306828
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<br>Liza @ Recipezaar
<br>******************************************************
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<br>I AM The Bionic Woman.
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<br>I am married. To El Gordo for 29 years.
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<br>I have one daughter whom I call Cakes, but is actually Caitlin. She's 18, and absolutely amazing.
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<br>I also have a dog named Otis Voy - a Chocolate Lab who is 14 years old !
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<br>I am a cancer survivor. I was diagnosed with Stage 4 Hodgkin's Lymphoma in 1994. It came back again in 1996, and I then had a bone marrow transplant.Was cancer free for 12 years.
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<br>I also had a liver transplant in 2005 - and I'm still here...
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<br>And now I can add that I've just been diagnosed with Secondary Myelodysplastic Syndrome (MDS) as a result of the above-mentioned cancer/bone marrow transplant.
<br>The s--- never ends...and now...lung cancer!
<br>A new challenge for The Bionic Woman!