Roasted Green Chile and Pork Stew

prep time:: 30 minutes
total time:: 3 hours

Makes 6 servings

Nancy

So easy...so good!

ingredients

3 TBS olive oil
1 1/2 lbs. pork tenderloin cut into 1-inch cubes
1 cup chopped onion
2 cloves garlic, minced
1/8 cup flour
1 15 oz can pinto beans, rinsed and drained
1 15 oz can diced tomatoes with juice
8 oz. fresh roasted Anaheim chiles, chopped (or 1 - 7 oz can Ortega chopped green chiles, drained)
1 jalepeno, chopped (seeds if you like it hot)
1/2 tsp sugar
1 cup chicken broth
sliced avocado
1 TBS chopped cilantro
flour tortillas

Meat seasoning

1 TBS Emeril’s Southwest seasoning
1/2 tsp ancho chili powder
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp chipotle chili powder
1/4 tsp salt
1/4 tsp pepper

directions

1
In large saucepan heat oil over medium heat.
2
Put pork and meat seasonings in a large zip lock bag and shake to cover meat.
3
Cook until nicely browned, about 5 minutes.
4
Stir in onion and garlic. Cook on medium for 2-3 minutes.
5
Add flour and stir constantly for 2 minutes.
6
Add tomatoes, green chiles, jalapeno and sugar. Stir until blended.
7
Add chicken broth and pinto beans.
8
Bring to a boil, then cover and lower heat to simmer.
9
Cook for 1 1/2 to 2 hours until pork is fork-tender. Stir occasionally.
10
Spoon into bowls and garnish with avocado slice and cilantro.
11
Serve with warm tortillas to soak up all the sauce!

notes

Turn leftovers into quesadillas. Heat flour tortillas over flame. Plate, fill with chile, fold tortilla over and top with more chile. If you're feeling ambitious, roast your own Anaheim chiles--it's extra good!

Source: Nancy