Cube 1 lb pork loin into bite size pieces. Place in cast iron
dutch oven and season to taste with salt, pepper, Cavender's and
cumin. Brown meat and allow to simmer in its own juices. Add 1/2
onion, 2 cloves garlic and 2 cans of green chilies. Continue to
simmer for approx 30 minutes. (until meat is cooked through but it
will not be tender)
Add chicken broth and beef broth. Return to a simmer. Add potatoes,
carrots, remaining onion and cilantro. Add additional seasoning if
needed. Simmer until vegetables are done. Approx 1 hour.
I use instant mashed potato flakes to thicken broth. Just sprinkle
across top of soup and stir in. Add flakes until you reach desired
thickness. (I use Potato Buds brand but I doubt that it really
matters)
Originally Submitted
1/3/2011
0 Out of 5 from
0 reviews
You can add this Green Chili Stew recipe to your own private DesktopCookbook.
