Green Chili Pork Stew

Name: Green Chili Pork Stew
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Cuisine: American
Ingredients: 425 grams can pinto beans, rinsed and drained; 794 grams can stewed tomatoes; 1 Tbsp canola oil; 2 teaspoons fennel seed; 1 Tbsp chopped fresh cilantro; 3 garlic cloves, minced; 113 grams to 2 cans each) chopped green chilies; 2 teaspoons ground cumin; 237 milliliters chopped onion; 2 teaspoons dried oregano; 0 teaspoons pepper; 1 kgs boneless pork shoulder butt roast , cut into 1-inch cubes; 473 milliliters cubed peeled potatoes; 1 teaspoon salt; 473 milliliters water

Need a gluten free and dairy free main course? Green Chili Pork Stew could be a tremendous recipe to try. This recipe makes 10 servings with 264 calories, 30g of protein, and 6g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires oregano, chilies, canolan oil, and water. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. The Super Bowl will be even more special with this recipe. If you like this recipe, you might also like recipes such as Pork Green Chili Stew, Green Chili Pork Stew, and Green Chili Pork Stew.

Instructions

In a Dutch oven, brown pork in oil over medium heat on all sides.

Ingredients you will need

Pork

Cooking Oil

Equipment you will use

Dutch Oven

Add onion and garlic; saute for 3-5 minutes.

Ingredients you will need

Garlic

Onion

Drain.

Add the water, tomatoes, chilies, potatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 45 minutes.

Ingredients you will need

Seasoning

Potato

Tomato

Chili Pepper

Water

Add beans; cover and simmer for 20-30 minutes or until the meat and vegetables are tender.

Ingredients you will need

Vegetable

Beans

Meat

Equipment

Dutch Oven

Ingredients

Servings:

425grams

can pinto beans, rinsed and drained 794grams

can stewed tomatoes 1Tbsp

canola oil 2teaspoons

fennel seed 1Tbsp

chopped fresh cilantro 3

garlic cloves, minced 113grams

to 2 cans each) chopped green chilies 2teaspoons

ground cumin 237milliliters

chopped onion 2teaspoons

dried oregano 0teaspoons

pepper 1kgs

boneless pork shoulder butt roast , cut into 1-inch cubes 473milliliters

cubed peeled potatoes 1teaspoon

salt 473milliliters

water

Recommended wine: Cava, Shiraz, Grenache

Chili works really well with Cava, Shiraz, and Grenache. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Totus Tuus Cava with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

Totus Tuus Cava

Totus Tuus Cava shows bright aromas of peach, lemon, and orange zest, with a touch of licorice. The wine is concentrated, tactile and dense in the mouth, with a sappy, stony character to its citrus, pit fruit and anise flavors. Shows richness and vivacity in the mouth and the bright finish is long.