Southwestern Green Chile with Pork Stew

A hearty, spicy stew with a distinctive New Mexico twist. Perfect for warming up on those cold winter days. Serve with warmed tortillas.

Step: 1

In a large pot over medium high heat, combine the oil and onion and saute for 5 minutes, or until onions are tender. Dredge the pork in the flour and add to the pot. Saute quickly until browned.

Step: 2

Add the broth, water, potatoes and chile peppers. Bring to a boil and reduce heat to low. Simmer for 15 minutes, or until potatoes are tender. Add the black beans, kidney beans, garlic, and salt and pepper to taste. Simmer for 30 minutes or more.

Per Serving: 471 calories; protein 32.1g; carbohydrates 38.6g; fat 20.7g; cholesterol 71.4mg; sodium 1517.6mg.

The word “stew” can process to 2 time a food and a make dishes method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, instead it does have a few notable differences. The raw animal vested is chopped into few of pieces but of being cooked all of it , and the water based material all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor goes way beyond preserving 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.