Southwestern Green Chile with Pork Stew

Browned cubes of pork loin are cooked with potatoes, green chilies and lots of garlic in this chicken broth based stew with black and kidney beans.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 471 Calories

Ingredients

• ½ cup all-purpose flour
• 1 onion, chopped
• 3 tablespoons olive oil
• 4 cups water
• salt and pepper to taste
• 3 cloves garlic, minced
• 3 (14.5 ounce) cans chicken broth
• 4 potatoes, peeled and cubed
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can black beans, undrained
• 2 pounds pork loin, cut into 1 inch cubes
• 8 green chile peppers, chopped

Recipe Instructions

Step 1

In a large pot over medium high heat, combine the oil and onion and saute for 5 minutes, or until onions are tender. Dredge the pork in the flour and add to the pot. Saute quickly until browned.

Step 2

Add the broth, water, potatoes and chile peppers. Bring to a boil and reduce heat to low. Simmer for 15 minutes, or until potatoes are tender. Add the black beans, kidney beans, garlic, and salt and pepper to taste. Simmer for 30 minutes or more.