![Screenshot-2024-01-21-085836](https://blackboxchilicontest.com/wp-content/uploads/Screenshot-2024-01-21-085836.png)
Nanita’s Green Chili Stew
Ingredients
Ingredient | Quantity |
---|---|
Cubed pork | 2 lbs, 2 T, 3/4 cup, 2-3 cloves, 1/4 cup, 14 1/2 oz, 32 oz, 1 T, 1 lb |
Vegetable oil | |
white onion, diced | |
Garlic cloves, chopped | |
all purpose flour | |
Can of diced tomatoes with green chilis (like rotel) if you want it hotter, get the hot) | |
Low sodium chicken broth | |
Chicken or Tomato based bouillon granules | |
flame roasted whole Hatch or Pueblo green chiles, peeled, seeded and chopped |
Directions
Pre-heat oven to 325 f.
Season pork with salt and pepper. In a large oven-safe Dutch oven, add oil and brown the pork. After browning, add your onion and cook and stir until fragrant – about 2-3 minutes. Then add garlic – cook another 1-2 minutes. Add your flour and stir, be careful not to burn the flour! Turn your heat down if you need to. Add canned tomatoes with the juice, chicken broth, and the bouillon. Cover and put in your oven for 2 hours until pork is tender. Remove from oven; add chiles and simmer on stovetop for 20 minutes. Taste and adjust seasonings if necessary.
To roast green chiles, place whole chilis on a broiler pain. Broil until blackened on all sides, turning with tongs. Transfer chilis to a bowl and cover tightly with plastic wrap. Let stand for about 15 minutes at which time the skin should peel off easily. Discard skin and seeds, and cut chilis into bite-size pieces.
Depending on where you live, you should also be able to find roasted green chilis at your grocer in your freezer section.