Hearty Southwest Pork and Green Chile Stew
This slow-simmered pork and green chile stew is a mouthwatering Southwest classic, with tender chunks of pork, roasted chiles, and a medley of aromatic spices that transport you to the heart of the region with every comforting bite.
Instructions
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1
In a Dutch oven, brown the cubed pork in the canola oil over medium heat until browned on all sides, about 5-7 minutes. Add the onion and garlic and sauté for 3-5 minutes until fragrant.
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2
Add the water, stewed tomatoes, green chiles, potatoes, and all the seasonings. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes.
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3
Stir in the pinto beans, cover, and continue simmering for 20-30 minutes more, until the pork and vegetables are very tender.
Nutrition Information
Per serving (based on 5 servings)
Nutrition information is automatically calculated and should be considered an estimate.
