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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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I got this recipe from a 1980 Good Housekeeping magazine, but made some changes to it. I make it often and the family loves it. Good served with warm flour tortillas, also good served over rice. Ingredients:
2 lbs. boneless pork roast or beef for stew, cut into 1 1/2-inch chunks (i use pork) |
1 tablespoon vegetable oil |
1 large onion, coarsely chopped |
2 cloves garlic, minced |
water |
1 large can (10oz) whole green chilies, (reserve liquid) cut each chili in large chunks |
2 or 3 canned pickled jalapeno chilies, seeded and minced |
1 large can tomatoes, cut into chunks ( i found some cans of yellow tomatoes and they work great in this recipe) |
1 1/2 teaspoon salt |
1/2 teaspoon cumin |
2 teaspoons chili powder |
1 tablespoon all-purpose flour |
Directions:
1. In a 5-quart Dutch oven or soup-pot over medium high heat, in hot oil, cook pork or beef and garlic until meat is well browned. Stir in 1 cup water, reserved liquid from chilies and remaining ingredients except flour;
2. Heat to boiling. Reduce heat to low; cover and simmer 2 hours or until meat is fork-tender, stirring occasionally. Add a little water if needed.
3. In a cup with fork stir flour and 2 tablespoons water until well blended.
4. Gradually stir flour mixture into chili mixture in dutch oven; cook over medium heat until slightly thickened, stirring constantly.
5. Skim off any fat from liquid in dutch oven.
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