Chili Verde with Pork Shoulder

Tender pork is simmered with green chiles, tomatoes, beans, and spices. I usually serve this with cornbread.

Step: 1

Heat a large pot over medium-high heat. Saute pork in the hot pot until no longer pink, 5 to 7 minutes. Add onion and cook until transparent, about 5 minutes. Stir in garlic and cook for 1 to 2 minutes. Add cumin, oregano, salt, and pepper. Stir in pinto beans, diced tomatoes, and green chiles. Add chili powder and mix well. Pour in enough water to make a thin gravy.

Step: 2

Cover and cook, stirring often, until meat is fork tender, at least 2 hours.

Per Serving: 198 calories; protein 18g; carbohydrates 12.4g; fat 8.6g; cholesterol 52.1mg; sodium 697.1mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, instead it makes have a few piece of differences. The meat is chopped into smaller pieces but of being cooked all of it , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.