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Pork
Green
Chili
Pork Stew
1¼kg pork stew meat, or lean pork cut in 1" cubes
¼ cup flour
1 tsp cumin
¼ tsp seasoned pepper
1 tsp salt
1 tsp ground sage
3 tbs oil
3 tbs vinegar
2 large onions, chopped
2 cans small whole potatoes, drained
2 cups tomatillo salsa
2 cans green chili, chopped
1 can chicken broth, reduced sodium
1 tsp brown sugar
How to cook:
1.
Place flour, cumin, pepper, salt, and sage in a plastic
storage bag; add pork cubes and shake to coat thoroughly.
2.
Brown pork in hot oil in batches; remove when browned
and set aside. With heat still on, add the vinegar to the skillet,
scraping up brown bits (vinegar will reduce).
Arizone Pork Chili
2 tbs vegetable oil
4 strips bacon, cut into small dice
1kg. pork shoulder or butt, cut into 1/2 inch cubes
½ cup flour
1 medium onion, finely chopped
3 cloves garlic, finely chopped
3 tbs chili powder
1/2 can chopped green chilies
2 cup chicken broth
¼ tsp. salt
2 cans pinto beans, drained
How to cook:
1.
Heat oil in 10 inch skillet over medium-high heat. Add
bacon and cook until crisp. Remove with slotted spoon to paper
toweling and set aside. Reserve skillet with drippings.
2.
Shake pork in paper bag with flour. Remove and shake
off excess flour. Working in batches, saute pork in skillet with
drippings until evenly browned. Remove to paper towel as it browns.
Lower heat to medium and return all pork and bacon to pan.
3.
Add onion and garlic and cook until transparent. Add
chili powder, green chiles and chicken broth. Bring to boiling.
Lower heat and simmer, uncovered, stirring occasionally, for 2 hours
or until meat is very tender and sauce is thickened. If sauce
becomes too thick, add water or more broth.
4.
Stir in salt. Just before serving, add beans and heat
through.
5.
Serve with warmed flour tortillas.
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