Green Chile Stew

Green Chile Stew 8oz lean pork, diced 1tbs flour 1 tbs olive oil 1 large baking potato, diced 1.5 c. chopped tomatoes 1/2 c. chopped green chile 2 garlic cloves, minced 1/2 tsp. red chile powder 1 qt. chicken stock 1/2 tsp. ground cumin


Sprinkle pork with flour to lightly coat. In large saucepan, heat oil over high heat and fry meat until golden. Add remaining ingredients. Lower heat to medium low. Cover the pan and simmer until meat is tender, about 4 hours. Alternatively, you may cook stew in covered crock for 6-8 hours.


When I make this, I like it to be a thicker consistency. I sometimes add fat-free half-n-half, though this admittedly adds calories. Another trick I do is, after it's cooked and the potatoes are nice and soft, I put some of the broth and potatoes (avoiding the pork) into a blender and blend it up, then return it to the stew.


Serve with whole wheat tortillas and shredded 2% cheddar cheese.