Pork Green Chile Stew

My husband is into his second week of an upper respiratory infection and I finally decided I’d had enough. It was time to get out the big guns and blast this thing once and for all. We are leaving for Arizona in a week to celebrate my uncle’s life on earth and Jack is conducting the funeral. We need to get this guy well! It’s time for some Pork Green Chile Stew.

For those who like spicy things and who aren’t suffering tummy troubles along with whatever virus entered their system, Pork Green Chile Stew is the perfect cure-all. Hey, it has chicken broth. Doesn’t that count for something?

I couldn’t find the recipe I’ve used before. I looked at ten different recipes and didn’t like any of them. So, yeah, um, I, <blush> made it up. Fortunately for me, and for you, I measured everything. Let me share my results with you. And relax. You don’t have to wait till you or a family member gets sick to enjoy this succulent, sinus clearing stew.

What’s your favorite cold remedy (other than Chicken Noodle Soup)?

Pork Green Chile Stew

What a great cold winter day stew that uses your leftover pork roast and that will satisfy those guests who like the heat of Mexican fare.

Print Recipe

Ingredients

• 2 Tbsp oil
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1-1 1/2 cups cooked pork, cut in bite sized chunks
• 2 cups chicken broth
• 1 4 oz can diced green chiles
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/2 tsp red chile powder
• 1 tsp oregano
• 1/2 tsp cilantro (optional)
• 1/2 tsp cumin
• 1/4 tsp sugar
• 2 medium potatoes, peeled and cubed
• 1 medium carrot, peeled and sliced
• 1 Tbsp corn starch
• 1/4 cup water

Instructions

• Heat oil in 2 quart saucepan. Add onion and celery; cook till tender. 
• Add cooked pork, chicken broth, green chiles and all the spices. Cover, heat until boiling, lower heat, and cook for ten minutes.
• Add potatoes and carrots; cook ten more minutes or until vegetables are tender.
• Mix cornstarch and water together, add to stew, stirring constantly. Turn heat up to medium; stir until bubbly and slightly thickened.

   
• Servein soup bowls.  Top with cheddar cheeseand sour cream if you like and pass a bowl of tortilla chips.

Notes

Crock Pot Instructions: Place all ingredients except cornstarch and 1/4 cup water in crock pot. Cook on high for 3-4 hours, or until vegetables are tender. Stir cornstarch and water together; stir into stew. Cover and cook for half hour.

Course: Main Course