A picture of New Mexico Green Chili Stew.

New Mexico Green Chili Stew

Lauren Vigil @cook_3573724

Photographed are Diced tomatoes, but I typically used crushed. Diced can be too much tomato in one bite, if not stewed long enough. The best part of stew though, you can use what you have!

Photographed are Diced tomatoes, but I typically used crushed. Diced can be too much tomato in one bite, if not stewed long enough. The best part of stew though, you can use what you have!

New Mexico Green Chili Stew

Lauren Vigil @cook_3573724

Photographed are Diced tomatoes, but I typically used crushed. Diced can be too much tomato in one bite, if not stewed long enough. The best part of stew though, you can use what you have!

Photographed are Diced tomatoes, but I typically used crushed. Diced can be too much tomato in one bite, if not stewed long enough. The best part of stew though, you can use what you have!

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Ingredients

2 1/2 lbpotatoes
1 tbspvegetable oil
1 lbpork tenderloin
2 tspgarlic powder
2 tspblack pepper
1 tspItalian seasoning
1 1/2 cupchopped onion
13 ozchopped roasted hatch green chili
28 ozof crushed tomatoes
1 tbspchicken flavored bullion

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Steps

1

peel, chop, and boil potatos
2

in heated vegetable oil add thickly diced pork tenderloin
3

add garlic powder
4

add fresh cracked black pepper
5

add Italian seasoning
6

add diced onions
7

in boiling potatoes add chopped green chili
8

add the pork and onions
9

add 28 ounces of crushed tomatoes undrained
10

add chicken flavor bouillon
11

cover and cook on medium to low heat for about 15-20 minutes
12

Serve with tortillas or quesadillas for a complete meal!

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Cooksnaps

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Lauren Vigil @cook_3573724

on April 03, 2014 03:28

Comments

Keywords

Stew Chili Onion Vege Pepper Tomato Chicken Pork Tenderloin Potato Garlic

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