This was snatched from Muy Bueno Cookbook. I followed the recipe pretty much (surprise, surprise); but for the 1 (14.5 ounce) fire roasted diced tomatoes and the addition of chopped, fresh cilantro and cumin. The 2018 green chilies are super HOT, thus the generous addition of cheese in the photo!
Ingredients:
- 1 tablespoon olive oil
- 1 pound pork tenderloin, diced
- 15 green chilies, roasted, peeled
- 1 medium onion, peeled and cubed
- 5 cloves fresh garlic
- 5 cups chicken broth
- salt to taste
- 1 tablespoon coriander
- 1 tablespoon cumin
- 1 1/2 tablespoon oregano
- 1 cup water
- 1/4 cup cornstarch
Directions:
In a food processor, whirl the chilies, onion and garlic until of desired consistancy.
Heat olive oil in a large pan and brown the pork. Add the pureed ingredients, salt, coriander, cumin and oregano. Add the broth. Bring to a boil and simmer for about 1 hour.
Add the cornstarch to the water and dissolve and add to the green chili mixture; stir to incorporate.
Add the fresh cilantro.
Simmer as long as you see fit. Or throw the whole concoction into a crock pot and walk away.
Serve as a stew with the addition of roasted vegetables and or potatoes. Dollup with sour cream and sharp cheddar.
Or smother any dish of choice!
