Simple Green Chile Stew
3/4 lb pork loin or rib meat
1 onion, diced
2 cups water
1 TBP salt or to taste
1 large baking potato, diced
1 clove garlic
1 cup green chiles
1 tsp mexican oregano
1/8 tsp dried cilantro
onion powder to taste
garlic powder to taste
Use spice grinder to grind mexican oregano and cilantro. Set aside. Dice pork into 1/2 thick pieces and brown in hot saucepan. Add onion. Cook until meat is brown and onions are transparent.
For cooking under pressure:
- Add enough water to cover meat.
- Cook under pressure (10 psi) for 10 minutes
- Cool 5 minutes
- Rinse under cold water
- Release pressure
- Add remaining ingredients and simmer to desired tenderness.
To continue cooking without a pressure cooker, add all the remaining ingredients and simmer for 1 to 2 hours. Try not to let the stew come to a hard boil.
Carol's comments:
- I use frozen green chiles, a mixture of hot and mild. I get these at Kroger.
- I use the pressure cooker and then simmer for about 1 hour.
- I heat a little oil in the sauce pan before adding the meat.
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