Green Chili Pork Stew

During Fall and Winter, we have lots of soups.  I love soup for several reasons . . most of them freeze well, they’re usually one pot type meals, I can mix them up early and stick them in the crockpot or simmer them on the stove all day.

Tonight we had Green Chili Pork Stew and it was so good!  Vince walked in after work and said “This house smells SO good!”  This is a recipe I’ve fixed for years and everyone who has tried it loves it.

Green Chili Pork Stew

2-1/2 to 3 pounds boneless pork shoulder, trimmed and cut into bite size pieces
2 T. oil (vegetable oil, bacon grease, whatever you want)
1-1/2 c. chopped onion
3 cloves garlic, chopped
2 cups water
1 – 28 oz. can stewed tomatoes (I used 2 quart jars of home canned tomatoes)
1 – 4 oz. can chopped green chilies
2 cups peeled, cubed potatoes
4 T. fresh cilantro, chopped
2 tsp. ground cumin
1 tsp. oregano
1 tsp. fennel seed
1 tsp. salt
1/2 tsp. black pepper
1 – 15 oz. pinto beans, rinsed and drained (I used dried beans that I cooked in the pressure cooker)

Optional:  Jalapeno or chili pepper for some extra spice.

Using a Dutch oven or soup pot, brown pork in oil Add onion and garlic. Saute til onions are clear. Add water, tomatoes, chilies, potatoes and seasonings. Bring to a boil. Reduce heat, cover and simmer for an hour. Add beans, cover and simmer an additional 30 minutes.

If you’d like it to be a little spicier, add a sliced jalapeno or chili pepper.