Pork Chile Verde

This Southwestern-style stew is loaded with tender chunks of pork and a variety of sweet and spicy peppers slowly cooked in a savory mixture of flavor-infused broth, green chiles and fresh cilantro. It’s a mouthwatering meal that simply can’t be beat!

INGRIDIENT

2 tablespoons all-purpose flour

1 teaspoon kosher salt

½ teaspoon black pepper

2 pounds boneless pork shoulder, cut into 1-inch pieces

3 tablespoons olive oil

1 onion, cut into 1-inch pieces

2 medium green bell peppers, cut into 1-inch pieces

1 poblano chile, seeded and cut into 1-inch pieces

2 jalapeno peppers, seeded and chopped

½ teaspoon dried oregano leaves, crushed

3 cloves garlic, minced

2 cups Swanson® Mexican Tortilla Flavor Infused Broth

1 (4.5 ounce) can chopped green chiles, undrained

½ cup chopped cilantro

⅓ cup sour cream

DIRECTION

Step: 1

Stir the flour, salt and black pepper in a large bowl. Add the pork and toss to coat.

Step: 2

Heat 1 tablespoon oil in a 4-quart saucepan over medium-high heat. Add the pork to the saucepan in batches and cook until well browned, stirring occasionally. Remove the pork from the saucepan.

Step: 3

Reduce the heat to medium. Heat the remaining oil in the saucepan. Add the onion, green peppers, poblano chile, jalapeno peppers and oregano and cook for 5 minutes or until the vegetables are tender, stirring occasionally. Add the garlic and cook and stir for 1 minute.

Step: 4

Stir the broth, green chiles and cilantro in the saucepan. Return the pork to the saucepan. Reduce the heat to medium-low. Cook, uncovered, for 1 hour or until the pork is fork-tender, stirring occasionally. Serve with the sour cream and additional fresh cilantro.

NUTRITION FACT

Per Serving: 269 calories; protein 21.5g; carbohydrates 9.4g; fat 16.2g; cholesterol 62.4mg; sodium 887.9mg.

The name of “stew” can refer to both a food and a cooking method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, instead it makes have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being cooked whole , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . 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 comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.

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