Chile Verde Potato Stew

By AzWench

The best stew ever, and it makes a mean burrito filling.

Ingredients

• 1 to 2 lbs pork meat
• 1 to 2 lbs stew meat
• 1 cup uncooked, soaked cannellini beans
• 1/2 cup fresh ground farro flour (or any other kind of whole grain flour)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 cup olive oil
• 1 yellow onion, chopped
• 4 cups water
• 1 container Baca's frozen mild green chilies or large can of green chilies, chopped
• 28 oz La Victoria green enchilada sauce
• 4 garlic cloves, minced
• 1 Tablespoon cumin
• 1 bunch cilantro, chopped, added after cooking, chopped
• 4 jalapenos, seeded and chopped
• 4 large potatoes, peeled, and diced in 1/2 inch cubes
• Salt and pepper to taste

Preparation

Step 1

Toss cubed meat in the flour and salt and pepper to lightly coat it. In a pressure cooker with oil, heat, add the meat and brown. Add all of the ingredients except the potatoes and cilantro. Cover and cook for 50 minutes on high pressure. Drop pressure and remove lid. Add the potatoes and cook for six minutes. Open again and stir in cilantro. Serve.