GREEN CHILI STEW BY SALLYE

GREEN CHILI STEW BY SALLYE image

Provided by sallye bates @grandedame

Number Of Ingredients 10

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2 pound(s) boneless pork butt
1 medium white onion, diced
4 large russet potatoes, peeled & cubed into bite size pieces
12 - green chiles (jalapeno, poblano or anaheim)
1 tablespoon(s) garlic powder
8 cup(s) water
2 tablespoon(s) chicken bouillon
2 tablespoon(s) cooking oil
- flour to coat meat
- salt & pepper to taste

Steps:

Grill chiles in heavy (cast iron is perfect) dutch oven until skin is turning black. Remove from heat and place in paper bag. Set aside.
Cut pork butt into bite size pieces and dredge in flour seasoned with salt & pepper Place 2 tablespoons of cooking oil in same pan you used to grill chiles and heat on medium high. Transfer dredged meat into heated pan.. Cook until brown on all sides, stirring often to avoid burning. Remove meat from skillet and set aside temporarily
Add onions and potatoes to skillet and cook until vegetables are browned.
While vegetables are browning, remove chiles from paper bag. Peel (remove skin), cut in half and remove seeds and veins, then finely chop. Set aside.
When vegetables are browned, add meat back to pan and stir to blend with vegetables Add chiles, garlic powder, bouillon, salt & pepper, and water. Bring to a boil, then reduce heat to a simmer. Cook for about 2 hours until meat is tender If you like thicker gravy type stew, you can thicken up with 3 tablespoons cornstarch mixed with water and added to stew.
You may add chopped fresh cilantro the last ten minutes of cooking for a zippier taste.
If used as a main dish, cook a big old pan of cornbread to go with.