Pork, Potato, and Chile Stew |
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Prep Time: 30 Minutes Cook Time: 600 Minutes |
Ready In: 630 Minutes Servings: 6 |
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This variant of the familiar Chile Verde is actually a stew. Potatoes and corn provide the vegetables which increase the heartiness, and a jalapeno pepper provides heat. Actually you can raise or lower the picante level of this stew to suit yourself. Be sure to wear plastic gloves to deal with the chilies. You might want to substitute tomatillos for the tomatoes. Accompany this meal with tortillas. Recipe from BH&G. Ingredients:
1 1/4 lbs boneless pork shoulder |
1 tablespoon cooking oil |
10 -12 tiny new potatoes, quartered (1 pound) |
1 large onion, chopped (1 cup) |
2 fresh poblano chiles, seeded and cut into 1-inch pieces |
1 fresh jalapeno pepper, seeded and finely chopped |
4 garlic cloves, minced |
2 inches cinnamon sticks |
3 cups chicken broth |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (10 ounce) package frozen whole kernel corn |
1 tablespoon chili powder |
1 teaspoon dried oregano, crushed |
1/4 teaspoon black pepper |
1/4 cup snipped fresh cilantro or 1/4 cup parsley |
sour cream, for topping (optional) |
Directions:
1. Trim fat from meat. Cut meat into 1-inch pieces. In a large skillet brown meat in hot oil over medium-high heat. Drain off fat. Set meat aside.
2. In a 3-1/2 or 4-quart crockpot combine potato, onion poblano pepper, jalapeno pepper,garlic, and cinnamon. Add meat. Stir in broth, undrained tomatoes, corn, chili powder, oregano and black pepper.
3. Cover and cook on LO heat for 8-10 hours or on HI heat for 4-5 hours. Remove cinnamon.
4. Before serving, stir in cilantro. If desired, top individual servings with sour cream.
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