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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Meet the Cook: Green chilies are a big favorite here in the Southwest - my family likes anything with them in it. Now that we are empty nesters (two married children and two grandchildren), my husband knows that I'm going to spring at least one new recipe on him each week. He's always brave! -Pat Henderson, Deer Park, Texas Ingredients:
2 pounds lean boneless pork, cut into 1-1/2-inch cubes |
1 tablespoon canola oil |
4 cups chicken broth, divided |
3 cans (11 ounces each) whole kernel corn, drained |
2 celery ribs, diced |
2 medium potatoes, peeled and diced |
2 medium tomatoes, diced |
3 cans (4 ounces each) chopped green chilies |
2 teaspoons ground cumin |
1 teaspoon dried oregano |
1 teaspoon salt, optional |
3 tablespoons king arthur unbleached all-purpose flour |
cornbread or warmed flour tortillas, optional |
Directions:
1. In a 5-qt. Dutch oven over medium-high heat, brown pork in oil. Add 3-1/2 cups broth, corn, celery, potatoes, tomatoes, chilies, cumin, oregano and salt if desired; bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender.
2. Combine flour and remaining broth; stir into stew. Bring to a boil; cook, stirring constantly, until thickened. Serve with corn bread or tortillas if desired. Yield: 8 servings.
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