Green Chile Stew With Pork
It actually combines aspects of traditional frying tortillas for enchiladas as well as heating on a comal.
Recipe Summary Green Chile Stew With Pork
Pueblo tradition calls for the addition of corn or potatoes to this dish. It makes a wonderful filling for enchiladas. Serve with a big green salad and a pile of wheat tortillas.
Ingredients | How To Cook Corn Tortillas For Enchiladas3 pounds boneless pork loin, cubed3 tablespoons peanut oil3 stalks celery, chopped2 tomatoes, chopped7 green chile peppers, chopped4 cloves crushed garlic4 cups chicken broth1 (10 ounce) jar prepared green chile salsasalt to tasteDirectionsIn a large skillet over medium high heat, brown the pork in oil, doing so in 2 to 3 batches.Place the meat in 3 to 4-quart covered casserole and add celery, tomatoes, chilies, and garlic.Add about 1 cup chicken broth or water to skillet pork was cooked in, stirring over high heat to scrape up browned bits on bottom and bring to boil. Add to pot with enough additional water or broth to barely cover the ingredients. Cover and simmer until stew is thick and meat very tender, about 1 1/2 hours. Add salt to taste before serving. If stew is not hot enough, add a bit of jalapeno salsa.Info | How To Cook Corn Tortillas For Enchiladasprep: 25 mins cook: 2 hrs total: 2 hrs 25 mins Servings: 8 Yield: 8 servings
TAG : Green Chile Stew With PorkSoups, Stews and Chili Recipes, Stews, Pork,
Images of How To Cook Corn Tortillas For Enchiladas
How To Cook Corn Tortillas For Enchiladas : Add 1/2 cup light olive oil or corn oil (you may need to add more, depending on how many you fry).
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