Green chili pork stew
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Boneless pork top loin -- |
| Lean cut 1 1/2 cubes | ||
| 1 | tablespoon | Cooking oil |
| 4 | cups | Chicken broth -- divided |
| 3 | cans | Whole kernel corn canned -- |
| 11 | ounces | Drained |
| 2 | eaches | Celery ribs -- diced |
| 2 | mediums | Potatoes -- diced |
| 2 | mediums | Tomatoes -- diced |
| 3 | cans | Green chiles -- chopped 4 oz |
| Each | ||
| 2 | teaspoons | Ground cumin |
| 1 | teaspoon | Ground oregano |
| 1 | teaspoon | Salt -- optional |
| 3 | tablespoons | All-purpose flour |
Directions
In a 5 qt. oven over med.-high heat, brown pork in oil. Add 3½ cups broth, corn, celery, potatoes, tomatoes, chilies, cumin, oregano and salt if desired; bring to a boil. reduce heat; cover and simmer for 1 hr. or until meat and vegetables are tender. Combine flour and remaining broth; stir into stew. Bring to a boil; cook, stirring constantly, until thickened. Serve with corn bread or tortillas if desired. Yield: 8 servings. Diabetic Exchanges: One serving prepared with low-sodium chicken broth and without added salt, and served without corn bread or tortillas) Recipe By : Country Woman