CHILI VERDE STEW

Chili Verde Stew image

Doris McGuire found other recipes for green chili stew to be too bland, so she created this version at her home in Grants Pass, Oregon. "It makes a great dinner served with corn bread sticks and a simple salad," she writes.

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 2 servings.

Number Of Ingredients 14

Previous Next

Ingredients

3/4 pound boneless pork roast, cut into 1-inch cubes
1 tablespoon canola oil
1/4 cup chopped green pepper
1/4 cup chopped onion
1/4 teaspoon minced garlic
1/4 cup dry red wine or beef broth
1 cup canned diced tomatoes, undrained
1/2 cup salsa
2 tablespoons canned chopped green chilies, divided
1/2 teaspoon ground cumin
1/4 teaspoon sugar
Dash ground cloves
2 tablespoons minced fresh parsley
1 small jalapeno pepper, seeded and chopped

Steps:

In a large saucepan, cook the pork in oil over medium heat until no longer pink; remove and set aside. In the same pan, saute the green pepper, onion and garlic for 1-2 minutes or until tender. Stir in the pork, wine or broth, tomatoes, salsa, 1 tablespoon chilies, cumin, sugar and cloves. Cover and cook over low heat for 40 minutes, stirring occasionally. , Stir in the parsley, jalapeno and remaining chilies. Cover and cook 20-25 minutes longer or until meat is tender.

Nutrition Facts : Calories 389 calories, Fat 17g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 575mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 5g fiber), Protein 37g protein.