Green Chili Stew
This recipe is often called caldillo or "little broth" and is very popular in the Southwestern United States. Although very delicious, it is spicy but has an awesome flavor. On the heat scale up to 10 it falls at 5. If you are not a fan of hot peppers, the Anaheim chiles can be replaced with green bell peppers and cooked the same way.
2 cups green Anaheim chiles (previously roasted, peeled, stems and seeds removed and chopped fine)
2 1/2 pounds pork stew meat (cut in 1 1/4 inch cubes)
1 yellow onion (chopped into dice size pieces)
2 teaspoons chopped garlic
3 large tomatoes (peeled and chopped)
3/4 teaspoon ground cumin
5 cups water (or 3 cups water and 2 cups chicken stock)
1/2 to 1 teaspoon salt
Brown the pork in 1/4 cup cooking oil in a large pot or skillet. Add the onions and garlic and continue to cook until onions are translucent and soft.
Remove everything form the pan and add one cup of the water or chicken broth to deglaze it.
Combine all the remaining ingredients to a large pot, cover and bring to a full boil. Reduce the eat and simmer for about 2 1/2 hours or until pork is tender and starts to fall apart.
Serve over white rice or boiled, peeled potatoes.
Excellent with Corn Bread or French Bread on the side.
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