aka Green Chile Stew
- 1 pound boneless pork shoulder cut into ½-inch chunks
- ½ pound ground pork
- 2 teaspoons salt
- 1 teaspoon chopped garlic
- 1 teaspoon ground white pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano, preferably Mexican
- 3 1/2 cups water
- 4 roasted, peeled and seeded green chile peppers, medium dice (see chiles rellenos recipe) or six canned whole green chile peppers, medium dice
- 1 green bell pepper, seeded, medium dice
- 1 poblano pepper, seeded, medium dice
- 1 jalapeno pepper, seeded, medium dice
- 1 banana pepper, seeded, medium dice
- ½ cup medium diced yellow onion
- ½ cup medium diced russet potato
- In a large stew pot over high heat, add pork chunks, ground pork, salt, garlic, white pepper, cumin, oregano and water.
- Bring to a boil, reduce heat, cover and simmer 30 to 45 minutes until pork chunks start to soften.
- Add green chile, green bell, poblano, jalapeno and banana peppers, onion and potato and continue to simmer 30 to 45 minutes, until vegetables soften, pork starts to fall apart and stew thickens.
- Add salt and pepper to taste.
- Serve in bowls with white rice or warm corn tortillas.
Per serving: 195 calories (percent of calories from fat, 50), 17 grams protein, 7 grams carbohydrates, 1 gram fiber, 11 grams fat (4 grams saturated), 59 milligrams cholesterol, 593 milligrams sodium.
Hands on: 30 minutes Total time: 2 hours Makes: 8 servings
Serve with the worst beer in America—Camo 24 Silver Ice High Gravity Lager–and check yourself into a half-way house or a quarter-of-the-way house… which ever one suits you.