 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This typical New Mexican green chili stew is an easy and delicious addition to your weeknight dinner table. Ingredients:
3 thin-skinned potatoes (about 1 1/2 lb. total), scrubbed |
2 tomatoes (about 1/2 lb. total) |
3 1/2 cups reduced-sodium chicken broth |
1 can (7 oz.) diced green chilies |
2 cloves garlic, minced |
1 pound boneless smoked extra-lean pork chops |
1 teaspoon salad oil |
hot sauce |
Directions:
1. Cut potatoes into 1/2-inch pieces. Core and chop tomatoes. In a 5- to 6-quart pan, combine potatoes, tomatoes, broth, chilies, and garlic. Bring to a boil over high heat; cover, reduce heat, and simmer until potatoes are tender when pierced, 12 to 15 minutes.
2. While potatoes simmer, trim off and discard excess fat from pork. Cut pork crosswise into 1/4-inch-wide strips, then cut strips in half. To a 10- to 12-inch nonstick frying pan, add oil and pork; cook over medium-high heat, stirring often, until pork is lightly browned, about 7 minutes. Remove from heat; set aside.
3. When potatoes are tender, stir in pork; simmer just long enough to warm meat through, about 2 minutes. Add 1 or 2 drops of hot sauce, if desired.
|
|