I'm using a very mild batch of young gunz chile for this stew. As always heat is a personal choice.
2T olive oil
2 pounds of pork cubed
1 medium onion chopped
2 clove garlic minced
4 red potatoes cubed
2 fresh tomatoes chopped
8 green chiles roasted, peeled and chopped
1t salt
1t oregano
1t garlic powder
1/2 t sugar
1/2t black pepper
1/4 cup of flour
1T of blue corn meal
1 quart chicken broth
Heat oil. Add pork and brown. Add onion and garlic. Stir. Add flour and blue corn meal and stir for 2 minutes.
Add taters, maters, chile, spices and sugar. Stir
Add broth.
Simmer in Dutch oven for 1.5 hours
Serve with fresh homemade bilillos and tamales.
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2T olive oil
2 pounds of pork cubed
1 medium onion chopped
2 clove garlic minced
4 red potatoes cubed
2 fresh tomatoes chopped
8 green chiles roasted, peeled and chopped
1t salt
1t oregano
1t garlic powder
1/2 t sugar
1/2t black pepper
1/4 cup of flour
1T of blue corn meal
1 quart chicken broth
Heat oil. Add pork and brown. Add onion and garlic. Stir. Add flour and blue corn meal and stir for 2 minutes.
Add taters, maters, chile, spices and sugar. Stir
Add broth.
Simmer in Dutch oven for 1.5 hours
Serve with fresh homemade bilillos and tamales.
Sent from my iPhone using Tapatalk
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