This recipe combines two of my favorite things - easy and green chile stew. It's a warming meal to have on a cold day. With a fried egg on top it could be breakfast!
Course Soup and Stews
Prep Time 15minutes
Cook Time 1hour30minutes
Total Time 1hour45minutes
1teaspoonpure ground chile powderoptional
2ouncesonion(about 1/2 cup, chopped)
1canwhole Hatch green chilies and liquid(27 ounce can)
fried or poached eggsoptional
Heat oil in a big frying pan and brown the cubed pork loin.
Meanwhile, chop the onion and garlic. Open the can of chilies and process with the onion and garlic in a food processor until the chilies resemble a thick chunky paste. Add the spices to the browned pork and stir until fragrant. Pour the pureed chilies, and their juice from the can, over the browned pork.
Add the two cups of water, and the liquid from the can. DO NOT ADD ANY SALT - YOU WILL BE SORRY - WAIT UNTIL THE VERY END. Stir and turn pan down to medium-low to low heat. Cover the pan with the lid ajar and Simmer for 1 - 1 1/2 hours until the chilies cook down and the pork is tender. I keep adding a little water up until the last hour of cooking. You don't need to add chicken broth for flavor or the green chile stew will be too salty. It will be very flavorful just by adding water.
Adjust seasonings. Ladle into a bowl over cauliflower rice, over zoodles and top with a fried or poached egg (optional). Serves 8.
I like to serve the Green Chile Stew over cauliflower rice for a low carb option or rice for the kids.Left overs are GREAT over cheese enchiladas.
New Mexico Green Chile Pork Stew (Low Carb)
Amount Per Serving
Calories 182Calories from Fat 90
% Daily Value*
Vitamin C 1.7mg2%
* Percent Daily Values are based on a 2000 calorie diet.