[CH] Green chile pork stew
Judy Howle (howle@ebicom.net)
Sat, 17 Jan 1998 20:06:38 -0600
Recipe from Diana Rattray's Mining Co. site. She says it delicious. She
used the tomatillo salsa available at Wall Mart Super Center in cans.
Green Chile Pork Stew
2 to 2 1/2 pounds pork stew meat, or lean pork cut in 1" cubes
1/4 cup flour
1 teaspoon cumin
1/4 teaspoon seasoned pepper
1 teaspoon salt
1 teaspoon ground sage
3 tablespoons oil
3 tablespoons vinegar
2 large onions, coarsely chopped
2 cans small whole new potatoes, drained
2 cups tomatillo salsa
1 can (15 oz) chicken broth, reduced sodium
1 teaspoon brown sugar
Place flour, cumin, pepper, salt, and sage in a plastic storage bag; add
pork cubes and shake to coat thoroughly. Brown pork in hot oil in
batches; remove when browned and set aside. With heat still on, add
the vinegar to the skillet, scraping up brown bits (vinegar will
reduce). Place onions, potatoes, salsa, chicken broth, brown sugar,
pork, and scraped bits from the skillet in the slow cooker. Stir and
cook, covered, on low 8 to 10 hours (a few extra hours should work
fine with this one), or on high 4 to 5 hours. I mashed a few of the
potatoes to thicken it. Delicious with freshly-baked cornbread!
6 to 8 servings.
Note:This nearly filled a 5-quart pot, so you may want to cut it down
(less meat) a bit.
Judy Howle
howle@ebicom.net
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