Easy Chili Verde Stew

Posted On Add Comment
Gathering the ingredients and showing off my new pot!

Christmas came early today and I am the happy recipient of a 7 quart oval enameled cast iron casserole. A RED one!!!!  What better way to break it in than to prep the second meal from my roast pork trilogy. Must say I am getting my money’s worth on this .97 a pound pork shoulder roast.  Most of the ingredients are staples in my pantry so this is quick to pull together. I am excited to see how the roast with the Number Nine Rub compliments a family mainstay. This easy stew can really feed a crew, and you could add other veggies to suit.  I stretch it out with by serving with white rice and we like either flour tortillas or tortilla chips on the side with a nice beer. If you have leftovers, even better the next day.

What is your favorite way of making your meat choices stretch over a few dishes? I have one more meal up my sleeve, just wait and see….

Easy Chili Verde Stew

Click More for Recipe

Easy Chili Verde Stew
serves 6-8

4 cups cooked pork roast cubed
1 28 oz can green enchilada sauce (La Victoria or Las Palmas)
1 4 oz can diced green chilies
1 12 oz can whole tomatillos, core removed, chopped
1 tablespoon olive oil
1/2 large yellow onion, diced
1 carrot peeled, diced
1 clove garlic, chopped
4 Yukon gold potatoes skins on cubed (about 4 cups)
2 15 oz cans cooked pinto beans, rinsed
16 oz low salt chicken stock
1/4 cup chopped fresh cilantro

Heat olive oil in large (7-8 quart heavy bottom pot), saute onions, carrots and garlic 4 minutes until just translucent over medium heat. Be careful not to brown, garlic will become bitter. Add cubed pork meat, stir to combine and continue cooking over medium. (Note: I added the pork roast shoulder bone with meat on to add a flavor boost, along with the au jus from the original roast meal. Didn’t want to miss out on the luscious dark meat right on the bone. Just remember to pull it out after and hour and cut off any remaining meat to return to pot. Gives a little extra love!)

Pour in enchilada sauce, diced chilies, chopped tomatillos, stir to blend. Add chicken stock and bring to a boil. Reduce heat, cover and simmer for about an hour for flavors to blend and meat to tenderize. 

Add potatoes, rinsed pinto bean and bring up to a boil, lower head to medium and cook for 15 – 20 minutes until potatoes are just fork tender.   If there is apparent pork fat on surface skim to remove. Taste and adjust for salt.

Serve with cooked rice, sprinkle with chopped fresh cilantro. You could also sprinkle with grated pepper jack or regular jack cheese.

Cook’s Tips
The mix of canned ingredients can be very salty so that is why it is good to used the low salt chicken stock and rinse beans to removed unnecessary salt. 

Recipe from What About The Food? Blog Copyright 2010

Print Friendly, PDF & Email
Tagged with →  

Leave a Reply

Your email address will not be published. Required fields are marked *