Charlie'S Green Chile Stew
- 1/4 cup lard (or oil)
- 1 lb lean pork, cut in 11/2 inch cubes (we use tenderloin)
- 2 tablespoons all-purpose flour
- 1 lb potato, cubed
- 3 cups finely chopped tomatoes (we use Muir Glen Fire Roasted, a mix of both diced and crushed)
- 3/4 cup roasted peeled and chopped green chili
- 2 finely chopped garlic cloves
- 1/4 ounce dried chile pequins or 1/4 ounce Tabasco sauce
- 1/2 teaspoon salt (to taste)
- 2 quarts water (we use homemade chicken stock if we have it) or 2 quarts stock (we use homemade chicken stock if we have it)
- Heat lard over medium heat in a heavy 4-qt. pot. Dredge pork cubes in flour, brown in melted lard about 15 minutes, then add remaining ingredients. Simmer, partially covered, about 65 minutes. Can be cooked in a slow cooker for 4-6 hours, using less liquid.
lard, lean pork, flour, potato, tomatoes, green chili, garlic, pequins, salt, water
Taken from www.food.com/recipe/charlies-green-chile-stew-479807 (may not work)