Southwestern Green Chile with Pork Stew Best Family Recipes

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Southwestern Green Chile with Pork Stew

"A hearty, highly spiced stew with a one-of-a-kind New Mexico twist. Perfect for warming up on those cold winter days. Serve with warmed tortillas."

Ingredients :

3 tablespoons olive oil
1 onion, chopped
2 kilos red meat loin, cut into 1 inch cubes
half cup all-purpose flour
3 (14.5 ounce) cans fowl broth
four cups water
4 potatoes, peeled and cubed
eight inexperienced chile peppers, chopped
1 (15 ounce) can black beans, undrained
1 (15 ounce) can kidney beans, tired
3 cloves garlic, minced
salt and pepper to flavor

Instructions :

Prep : 10M	Cook : 8M	Ready in : 1H

In a large pot over medium excessive warmness, combine the oil and onion and saute for 5 minutes, or till onions are smooth. Dredge the red meat inside the flour and add to the pot. Saute fast until browned.
Add the broth, water, potatoes and chile peppers. Bring to a boil and reduce warmness to low. Simmer for 15 mins, or till potatoes are soft. Add the black beans, kidney beans, garlic, and salt and pepper to taste. Simmer for 30 minutes or more.

Notes :

Try using a Reynolds® sluggish cooker liner to your slow cooker for less difficult cleanup.

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