Southwest Pork Stew
3 lbs boneless pork loin, cubed
3 Tbsp oil (peanut, sesamee, vegetable, corn - your choice)
3 stalks celery, chopped
2 tomatoes, chopped
4 cloves crushed garlic
4 cups chicken broth
8 green chile peppers, chopped
3-4 red potatoes - peeled and chopped
2 cups corn
salt to taste
In a large pot over medium heat, brown the pork in oil.
Do this in 2-3 batches, setting each cooked batch aside.
Place all cooked pork chunks into kettle, add celery, tomatoes, chiles, and garlic.
Simmer about one hour, then add potatoes and corn. Simmer an additional 30 minutes until pork is very tender and potatoes are fork tender. Add salt before serving, if desired.
This is a 'Pueblo' style stew that can be eaten as a traditional stew on its own or even as a filling for some phenomenal Southwest style enchiladas. We chose to eat our as a stew with warmed corn tortillas on the side.
A delicious experience from start to finish.
Have a 'Simmer Time' kind of day ~
Robin Z
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