PORK-AND-GREEN-CHILI STEW

Pork-and-Green-Chili Stew image

Provided by Mark Bittman

Categories dinner, weekday, soups and stews, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

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Ingredients

1 1/2 pounds pork butt or shoulder, trimmed of excess fat and cut into small strips or chunks
1 medium onion, roughly chopped
Salt
1 tablespoon minced garlic
1 14-ounce can diced tomatoes, with their liquid
2 cups roughly chopped roasted or broiled green chilies (see recipe)
Garlic powder, optional
Warm flour tortillas or rice for serving

Steps:

Put a large, deep skillet or Dutch oven over medium-high heat. When the skillet is hot, add the pork and cook, stirring occasionally to keep it from sticking, just until the meat juices evaporate, about 8 minutes (you're not looking to brown the pork here). Add the onion and a sprinkle of salt and cook, stirring occasionally, until it softens slightly, 4 to 5 minutes.
Add the garlic, tomatoes and 1 cup water, not quite enough to cover the mixture. Bring to a boil, and let it boil vigorously for 2 to 3 minutes. Add the chilies, a sprinkle of salt and a sprinkle of garlic powder if you're using it. Reduce the heat so the mixture bubbles gently but steadily, and cover partly. Cook until most of the liquid evaporates, 6 to 10 minutes (there should be some juices left in the bottom of the pot, but the mixture shouldn't be soupy). Taste, add a little more salt if necessary and serve with warm flour tortillas or over rice.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 580 milligrams, Sugar 5 grams, TransFat 0 grams