New Mexican Pork & Green Chili Stew
Yield
15 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
onions
chopped |
|
| 8 | each |
garlic cloves
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 4 ½ | pounds |
pork shoulder
boneless |
|
| 5 | pounds |
green chili peppers
roasted |
|
| 7 | cups |
water
|
|
| 2 | teaspoons |
salt
|
|
| 1 ½ | pounds |
potatoes
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
onions
chopped |
|
| 8 | each |
garlic cloves
|
|
| 45 | ml |
vegetable oil
|
|
| 2 | kg |
pork shoulder
boneless |
|
| 2.3 | kg |
green chili peppers
roasted |
|
| 1.7 | l |
water
|
|
| 1E+1 | ml |
salt
|
|
| 680.4 | g |
potatoes
|
*
|
Directions
In a large heavy kettle cook the onions and 6 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the pork, the chilies, the water, and the salt, and simmer the mixture, uncovered, ad ding more water.
