Green Chile Stew with Pork

By: Anonymous Souper Soldier

"Pork Green Chili" by colleengreene is licensed under CC BY-NC-SA 2.0

INGREDIENTS:

• 3 lbs boneless pork butt or roast, in 1/2 inch chunks
• 3 tablespoons oil
• 3 stalks celery, chopped
• 2 medium tomatoes, diced
• 7 green chiles (I mix up poblano, anaheim, and hatch depending on my mood) roasted, peeled, seeded, chopped
• 4 cloves of garlic crushed
• Chicken stock or water
• Salt
• Jalapenos to kick things up
• Corn and Potatoes (optional)

DIRECTIONS:

• Brown the pork in the oil
• Place meat in a 3 or 4 quart dutch oven (Or start with one when browning meat)
• Deglaze frying pan with broth then add to pot
• Add rest of ingredients to pot
• Barely cover with water or stock (or half & half might be better)
• Simmer until tender and stew is thick, about 1.5 hours
• Pueblo tradition added corn or potatoes. I was taught without them but they make an interesting addition.
• Serve with tortillas, or make enchiladas with them, but we always just ate it as a stew with tortillas.