Well, Halloween is upon us and every
Halloween we sit in our driveway with everyone in the cul-de-sac and hand out
candy to all the kids. I make a big pot of this Stew and a pan of
cornbread. Everybody has a nice, big bowl of stew, a nice hot, buttery wedge of
cornbread and all the kids get there candy, and a little spooky music too!! Happy
Halloween! Stay safe!!
Pork
& Green Chile Stew
LouAnn Dykhouse
3 lb. Pork butt cut into 1
½ - inch cubes*
¼ Cup flour
2 tsp. ground cumin
½ tsp freshly ground black
pepper
1 tsp. salt
1 tsp. ground sage
Vegetable oil
2 Medium onions, peeled
& thinly sliced lengthwise
3 cloves garlic, minced
4 Tbls. Cider vinegar
1 Tbl. Oregano
1 lrg. Can diced tomatoes
1 lrg Can of tomatillos,
drained & chopped**
4 – 7 oz. Cans dice green chiles***
2 –3 jalapenos, seeded
& chopped ( or more if you like it hotter)
1 lrg jar salsa Verde
(tomatillos salsa)
1 Can chicken broth (more
if needed) or 2 cups homemade stock
2 Tsp. brown sugar
3 – 5 russet potatoes, cut
into 2 – inch cubes- optional
Corn Tortillas sliced into
strips
¼ Cup chopped fresh
cilantro
Shredded cheddar cheese,
optional
Combine flour, cumin,
pepper, salt & sage in a large plastic bag and shake to mix. Add pork
cubes, a few at a time and shake to coat. Meanwhile, heat a large skillet with
oil until hot and add the pork in batches to sear, adding more oil as needed.
Sear on all sides and remove to a large stockpot or crock pot. When all the
pork is browned, add the onions to the same skillet, scraping up the brown
bites from the bottom of the pan. When onions are almost transparent, add the
garlic and sauté a few minutes more, being careful not to burn the garlic. Add
the cider vinegar and allow to cook down just a couple of minutes. Pour the
onion mixture into the pot with the pork.
Add the oregano, tomatoes,
tomatillos, green chiles, jalapeno, salsa Verde, chicken broth and brown sugar.
Cook in stockpot a couple hours or in a crock pot for 5 to 6 hours or until the
pork is tender, stirring occasionally. Add the potatoes during the last ½ hour,
if desired, when potatoes are tender, add the cilantro. Add tortilla strips
during the last ½ hours for thickening. Serve in soup bowls topped with cheddar
cheese, if desired.
Delicious served with corn
bread.
*Buy a Boston Butt and
have the butcher cut it up into cubes.
**You can use fresh
Anaheim chiles, roasted and peeled
***You can use fresh
tomatillos if you can find good fresh ones. Just peel
them and chop them and you will need about 12.
Best Regards,
LouAnn
