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.
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.