Green Chile Stew

Serves: 4
Total Calories: 110


2 pounds boneless pork, cut into 1-inch cubes
3 tablespoons all-purpose flour
2 tablespoons butter
1 cup chopped white onion
2 garlic cloves, minced
3 cups peeled, chopped ripe tomatoes
1 teaspoon salt
1/2 teaspoon dried-leaf oregano
1/4 teaspoon ground cumin
20 fresh New Mexico chiles, roasted, peeled, seeded, deveined, and chopped


Toss pork with flour, to coat. In a 4-quart Dutch oven or heavy pot, heat butter and add pork cubes a few at a time. Stir to brown. Push to side of pot, and add onion and garlic; cook until onion is soft. Stir in browned pork. Add tomatoes, salt, oregano, and cumin. Cover and simmer one hour; add water as necessary and stir occasionally. Add chiles, and simmer 30 minutes; add water as necessary.

Nutritional Facts:

Serves: 4
Total Calories: 110
Calories from Fat: 50

This Green Chile Stew recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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