Green Chile Stew!

Pork and Green Chile Stew

3 pounds of pork butt (it’s really pork shoulder so don’t worry!) cut into 1 inch cubes.

Flour, salt and pepper in a large ( 1 gallon) ziplock bag (this is to dredge the pork before roasting so it browns and helps thicken the stew). Use ½ t salt and ¼ t pepper to each ½ cup of flour.

Canola or olive oil spray.

1 pound of dried pinto beans (or 2 cans of cooked pinto beans rinsed and drained)

1 onion, chopped

2 4-ounce cans of mild green chilis, diced.

1 2-ounce can of diced jalapeños

2 teaspoons of cumin

2 teaspoons of dried oregano

1 quart of vegetable broth

2 large potatoes, diced into ½ inch cubes

1 large can of green enchilada sauce

Toppings:

Grated cheese

Pickled jalapeños

Chopped cilantro

Chopped green onions

Preparations:

Rinse and clean beans. Bring to boil with 1 qt of water. Turn heat off and allow beans to soak during the rest of the preparations.

Coat the pork cubes with the flour by shaking in the  ziplock bag with the flour and the salt and pepper. Remove cubes onto a oiled cookie sheet and spray with canola or olive oil. Roast at 450 degrees until brown (about 15 – 20 minutes).

Fill a large crock pot (10 – 12 hours on low) or a large stock pot (4-6 hours) with the pork, broth, seasonings, onions, chilies, potatoes and beans. Allow to simmer.

Stir in the can of green enchilada sauce and served with toppings and tortillas.