Roasted Green Chile Stew Recipe

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Ingredients:

Serving

1 tbsp olive oil
1 lb boneless pork shoulder, cubed
4 cloves garlic, chopped
1 large onion, chopped
1 tsp ground cumin
1 tsp dried mexican oregano
2 lb roasted anaheim or new mexico chiles
4 serrano chile peppers, diced
1 large russet potatoes, peeled and cubed
3 roma (plum) tomatoes, chopped
1 (14.5 oz) can vegetable broth
salt to taste

Directions:

Heat the olive oil in a Dutch oven or heavy saucepan over medium-high heat. Add the cubed pork, garlic, onion, cumin and oregano. Cook and stir until pork is browned.
Cook and stir for a few more minutes, then pour in the vegetable broth. Reduce the heat to low, and simmer for about 30 minutes.
Add the potato to the stew, and simmer for about 45 minutes. You can roast your chilies during this time, peel, seed chop and add to the stew along with the serrano peppers. If the stew becomes too dry, add a little water. When the potatoes are soft and the pork is tender, add the tomatoes. Cook for about 10 minutes, then remove from the heat and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	168.02 Kcal (703 kJ)
Calories from fat	43.19 Kcal
		% Daily Value*
Total Fat	4.8g	7%
Cholesterol	45.4mg	15%
Sodium	72.71mg	3%
Potassium	578.05mg	12%
Total Carbs	10.99g	4%
Sugars	2.35g	9%
Dietary Fiber	1.58g	6%
Protein	19.1g	38%
Vitamin C	9.1mg	15%
Iron	1.4mg	8%
Calcium	29.5mg	3%

Amount Per 100 g
Calories	98.84 Kcal (414 kJ)
Calories from fat	25.41 Kcal
		% Daily Value*
Total Fat	2.82g	7%
Cholesterol	26.71mg	15%
Sodium	42.77mg	3%
Potassium	340.05mg	12%
Total Carbs	6.47g	4%
Sugars	1.38g	9%
Dietary Fiber	0.93g	6%
Protein	11.24g	38%
Vitamin C	5.4mg	15%
Iron	0.8mg	8%
Calcium	17.4mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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