Green Chili Stew with Pork

This is a flavorful, mildly spicy, Southwestern stew. Serve hot with corn bread.

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Place bones into a heavy roasting pan and add enough water to cover bottom of pan. Cover pan with a tight fitting lid and cook until browned. You may need to add more water while it is cooking so be sure to check.

Step: 2

In a large stock pot, combine browned boned, chilies, potatoes, tomatoes, onion, celery, cumin, chili pepper and liquid. Simmer for 5 to 6 hours.

Step: 3

Remove bones from soup, remove any meat, and place meat back into soup. Once vegetables are tender, serve.

Per Serving: 436 calories; protein 38.4g; carbohydrates 45g; fat 12g; cholesterol 92mg; sodium 1870.8mg.

The name of “stew” can process to both a food and a make dishes method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, instead it makes have a few notable differences. The raw animal vested is chopped into smaller pieces but of being cooked all of it , and the liquid completely covers the essential in a stew as different 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 perception for being a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.