Green Chili Pork Stew


Sam:  “Mom, what do you put in this pork stew to make it so delicious?”

2 Tablespoons olive oil
2 lbs Country Style Pork Ribs (boneless), cut into 1.5″ pieces
1 large onion, small dice
2-4 cloves garlic, smashed
2 stalks celery, small dice
1 large can chopped green chilies
2 cups chicken broth
1/3 cup tomato sauce
salt and pepper to taste

Heat 1 Tablespoon of the olive oil in a medium-sized skillet over medium heat.  Add the onion and celery and saute until starting to soften.  Cover and cook over medium-low heat until completely soft.  Stir in the garlic and cook another minute.

Meanwhile, brown the pork in the other 1 Tablespoon of olive oil in a medium straight-sided pan with a lid.  Do this in batches if needed, so the pork browns nicely and quickly.  Salt and pepper the pork as it cooks.  When all the pork is browned, return it (and any juices) to the pan and add the soft onion and celery, the green chilies, chicken broth and tomato sauce.  The pork should barely be covered with the broth – add water if necessary.  Cover with the lid and let it just barely simmer for about 2-4 hours (be sure not to boil it).  (I like to cook this a day ahead, then cook another 3 hours or so the next day, adding more water or broth as necessary.)  The pork should be very tender.  Break up the pork with the back of a spoon or fork, removing any chunks of fat, before serving.

Serve with sour cream and salsa, with rice and corn on the side.  Also makes a lovely enchilada filling.  Freezes well.

You can also make this in a crock pot – put the vegetables (raw or cooked) in the bottom, the browned meat on top, cover with broth (use only about 1 cup) and cook on low for about 8 hours.

Published in: on September 6, 2013 at 6:00 pm  Leave a Comment  
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