Post by Chris in NM on Sept 4, 2002 13:00:36 GMT -6
;D
Mendoza's Green Chili Stew
1 lg. (28 oz.) canned, cooked pork, shredded*
1 lg. onion cubed
1 lg. Tbl. minced garlic - overflow
1 lg. (28 oz.) can green chiles, seeded and cut in 1" squares
5 to 6 med. to lg. potatoes, peeled and cubed
1 tsp. green salsa (the hotter the better!)
water
Saute chiles, onion and garlic in 1 Tbl. oil in 5 qt. Dutch oven till cristp/tender. Drain off oil. Add all other ingredients, except potatoes. Simmer 1 hr. or so slowly. Add potatoes and simmer till potatoes are cooked and the flavors are blended. You can also do all the simmering in a crock pot after the browning.
*You can use 1 - 2 lbs. pork steaks, pork chops or pork loin cut in 1" cubes and browned first in 2 Tbl. oil
Mendoza's Green Chili Stew
1 lg. (28 oz.) canned, cooked pork, shredded*
1 lg. onion cubed
1 lg. Tbl. minced garlic - overflow
1 lg. (28 oz.) can green chiles, seeded and cut in 1" squares
5 to 6 med. to lg. potatoes, peeled and cubed
1 tsp. green salsa (the hotter the better!)
water
Saute chiles, onion and garlic in 1 Tbl. oil in 5 qt. Dutch oven till cristp/tender. Drain off oil. Add all other ingredients, except potatoes. Simmer 1 hr. or so slowly. Add potatoes and simmer till potatoes are cooked and the flavors are blended. You can also do all the simmering in a crock pot after the browning.
*You can use 1 - 2 lbs. pork steaks, pork chops or pork loin cut in 1" cubes and browned first in 2 Tbl. oil