This quick easy green chile stew is a dish i throw together whenever i don t have a lot of time but have a serious craving for green chile stew. It s made with ground beef and pinto beans rather than sirloin potatoes and tomatoes in our regular green chile stew.
Working in batches cook the pork stirring until browned about 5 minutes.
Easy green chile stew recipe. Place the shortening in a heavy skillet and brown meat at medium heat. Throwback thursday quick easy green chile stew. Step 2 place the meat red onion tomatoes green chile peppers beef broth cumin potato garlic oregano cilantro cayenne pepper salt and white pepper in a slow cooker.
You don t need to add chicken broth for flavor or the green chile stew will be too salty. Salt and pepper to taste. Heat the olive oil in a large skillet over medium high heat and cook and stir the meat cubes until evenly browned about 10 minutes.
Add the fresh garlic and onion and sauté until translucent approximately 2 3 minutes. Stir in the garlic salt and cumin. Pour in the diced tomatoes with chiles beef broth and chile peppers.
Heat oil in a large cast iron skillet over medium high heat. It will be very flavorful just by adding water. It does have a little different flavor because of some different.
Place meat in a large stewing pot. Heat 1 tablespoon vegetable oil in a large dutch oven over medium high heat. Place the ground beef and onion in a large skillet over medium heat and cook and stir until the beef and onion are browned 10 to 15 minutes.
Stir in cubed pork and cook until nicely browned and cooked through about 15 minutes. Combine the pork flour pepper and garlic powder in a gallon size ziploc bag. Add the dusted pork and cook.
Shake to coat thoroughly and then set aside. In a large pot over medium heat warm the oil. I keep adding a little water up until the last hour of cooking.
Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off. While the chiles are resting cube the meat sprinkle with salt pepper and brown with onions garlic in. Broil green chiles in the oven turning often to evenly darken skin making sure they don t burn.
Cover the pan with the lid ajar and simmer for 1 1 1 2 hours until the chilies cook down and the pork is tender. In a large pot over medium heat heat the oil and brown the stew meat and the onions until onions are translucent. Place the browned beef mixture into a soup pot and stir in hominy corn potatoes green chilies salsa diced tomatoes and.
Remove skillet from heat and allow to cool briefly. Sauté the onions in the remaining shortening and add to stewing pot. Sprinkle the pork with 1 teaspoon salt.
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