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For dinner today, I wanted to make something that I could potentially bring for lunches for the week. There’s been this one recipe floating in the back of my mind that my friend Anne posted, and I decided tonight was the night to try it.
The backstory is that Anne’s son ate this Green Chile Pork Stew at the Omni Hotel in Austin, TX and fell in love. They proceeded to get the recipe, which makes approximately 4 gallons, and before Anne would cook the recipe for her family, her son had to do the math to scale the recipe down to a more manageable size.
Thank goodness he did, because this recipe is FANTASTIC! Thanks so much Anne! This recipe was easy and just took a little patience. I’m so happy to have it for lunches for the rest of the week!
2 tablespoons olive oil
2# diced pork
1# white onion, julienned
1 clove garlic, chopped
2/3 cup diced green chiles (about 2 cans, drained)
3 quarts chicken stock
4 teaspoons cumin
3 teaspoons chile powder
salt, to taste
1 pound potatoes, diced
1 roasted jalapeno
In a deep pan add oil and heat until smoking. Add pork and cook for 30 minutes or until pork is nicely browned and has released all its juices. Add garlic and onions and caramelize. Add chilies. Deglaze with chicken stock. Simmer for 40 minutes, or until pork is tender. Add cumin and chile powder. Add potatoes and jalapeno and simmer for 15 minutes.