Matt's Green Chile Stew

Matt's Green Chile Stew
Matt's Green Chile Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4-5

    pounds pork shoulder or pork loin

  • 3

    large cans whole or two big bags of frozen Hatch chiles

  • 2

    cups flour

  • 3

    yellow onions

  • 12

    garlic cloves

  • 1-2

    cans diced tomatoes

  • 1

    large bag frozen has browns, cubed

  • 1

    box of chicken broth

  • Water

  • Canola oil

  • Salt and pepper

Directions

Mix salt and pepper with flour. Cube pork into 1 1/2-inch cubes. Dredge pork in flour. Add oil to a large pot. Brown pork in batches and remove to bowl and set aside. Dice the onions and garlic. In the same pot, saute the garlic until fragrant then add the onions, and cook until translucent. Add browned cubed pork to garlic onion mixture, and mix well. Add green chiles, potatoes, tomatoes, and mix all well. Add chicken broth then enough water to cover everything. Bring to a boil and then immediately turn down to simmer. Cook for 2 hours or so, stirring frequently so it doesn't stick. Watch the temperature so the bottom doesn't burn.

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