My Lime Green Kitchen

Green Chili Pork Stew

2-1/2 to 3 pounds boneless pork shoulder, trimmed and cut into bite size pieces
2 T. oil (vegetable oil, bacon grease, whatever you want)
1-1/2 c. chopped onion
3 cloves garlic, chopped
2 cups water
1 – 28 oz. can stewed tomatoes (I used 2 quart jars of home canned tomatoes)
1 – 4 oz. can chopped green chilies
2 cups peeled, cubed potatoes
4 T. fresh cilantro, chopped
2 tsp. ground cumin
1 tsp. oregano
1 tsp. fennel seed
1 tsp. salt
1/2 tsp. black pepper
1 – 15 oz. pinto beans, rinsed and drained (I used dried beans that I cooked in the pressure cooker)

Optional:  Jalapeno or chili pepper for some extra spice.

Using a Dutch oven or soup pot, brown pork in oil Add onion and garlic. Saute til onions are clear. Add water, tomatoes, chilies, potatoes and seasonings. Bring to a boil. Reduce heat, cover and simmer for an hour. Add beans, cover and simmer an additional 30 minutes.

If you’d like it to be a little spicier, add a sliced jalapeno or chili pepper.

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