New Mexico Chili Verde Stew Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Boneless Pork, Cut Into 1 1/2" Cubes
1 tbsp: Vegetable Oil,
36 ounce: Canned Corn Kernels, Drained
2 Stalks: Celery, diced
2 medium: Potatoes, Diced
2 medium: Tomatoes, Chopped
12 ounce: Canned green chile peppers, diced
4 cup: Chicken broth,
2 tsp: Cumin, ground
1 tsp: Dried oregano,
Salt to taste,
Directions:
Lightly brown the pork cubes in oil in a Dutch oven or deep skillet
over medium high heat. Add the rest of the ingredients. Cover. Simmer
for 1 hour. Serve hot with fresh corn or flour tortillas.
From: Joel Ehrlich
Submitted By JIM WELLER On 07-26-95
Source from luhu.jp
over medium high heat. Add the rest of the ingredients. Cover. Simmer
for 1 hour. Serve hot with fresh corn or flour tortillas.
From: Joel Ehrlich
Submitted By JIM WELLER On 07-26-95
Source from luhu.jp