Chili Verde Stew Recipe

Chili Verde Stew Recipe

  • 3/4 pound boneless pork roast, cut into 1 inch cubes
  • 1 tablespoon canola oil
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped onion
  • 1/4 teaspoon minced garlic
  • 1/4 cup dry red wine or beef broth
  • 1 cup canned diced tomatoes
  • 1/2 cup salsa
  • 2 tablespoons canned chopped green chiles, divided
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon sugar
  • 1 dash ground cloves
  • 2 tablespoons minced fresh parsley
  • 1 small jalapeno pepper, seeded and chopped
  1. In a large saucepan, cook the pork in oil over medium heat until no longer pink; remove and set aside. In the same pan, saute the green pepper, onion and garlic for 1-2 minutes or until tender. Stir in the pork, wine or broth, tomatoes, salsa, 1 tablespoon chilies, cumin, sugar and cloves. Cover and cook over low heat for 40 minutes, stirring occasionally.
  2. Stir in the parsley, jalapeno and remaining chilies. Cover and cook 20-25 minutes longer or until meat is tender.
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