[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Green Chili Pork Stew[/title][fusion_text]Week of November 3rd to November 7th , 2008
GREEN CHILI PORK STEW
2 Pounds Pork Loin, cubed 1 Tbs. Vegetable Oil
3 (11 oz.) Cans Whole Kernel Corn, drained 2 Celery Ribs, diced
2 Potatoes, peeled and diced 2 Tomatoes, diced
3 (4oz.) Cans Chopped Green Chilies 2 Tsp. Ground Cumin
1 Tsp. Dried Oregano 1 Tsp. Salt, optional
3 Tbs. Corn Starch
In a 5 quart Dutch oven, brown pork in oil. Add 3 1/2 cups broth, corn, celery, potatoes, tomatoes, chilies, cumin, oregano and salt, if desired. Bring to a boil. Reduce heat, cover and simmer for 1 hour or until meat and vegetables are tender. Combine corn starch and remaining broth. Stir into stew. Bring to a boil and cook stirring constantly until thickened. Serve with corn bread or tortillas. Note: I thought it was a little too spicy, so you might want to add the cans of chilies one at a time and taste it before you add another can.
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