RECIPE OF THE MONTH: GREEN CHILE STEW
There is nothing like a hearty bowl of green chile stew to warm your family or guests’ hearts and souls.
1 1/2 lbs. pork loin or roast, cubed
1 small onion, chopped
2 tablespoons canola oil
4 cups water
1 jar Cervantes Green Chile
4 small potatoes, diced
Cut pork into small cubes*. Sauté meat in oil until brown. Add chopped onions and diced potatoes. Continue cooking until onions are clear and potatoes begin to soften. Add water and jar of Cervantes Green Chile. Cover tightly. Simmer or slow-cook until potatoes are soft and meat is tender. Approximately 40 to 50 minutes. Serve in soup bowls with warm tortillas.
* Beef or chicken can be substituted for pork.