Wednesday, February 11, 2009

Slow Simmered Green Chili and Pork Stew

This was entirely experimental, but turned out pretty darn good. I was in the mood for something chili verde-esque, but with a bit more substance to it. I simmered it all afternoon, but really it would have been fine at the 3 hour point.

1 pound pork - I used two boneless chops, but any cut is fine

1 vidalia onion, chopped

6 cloves garlic, minced

1 T. cumin

1 t. chili powder

1/2 t. chipotle chili powder

2 t. coriander

1 t. salt

2-3 T. olive oil

3 cans green chilis

3 cans chicken broth

5-6 medium red skin potatoes, peeled and cut into 1 inch chunks

1 can great northern beans

1/2 cup flour

sour cream, shredded cheese, lime wedges, diced tomatoes, chips

Heat up the olive oil in a stock pot and toss in the pork (I stuck mine in whole and cut them up later after they'd been cooking for a copule hours). Sprinkle the top with the mixture of spices. Sear the bottom for 3 or 4 minutes, then flip them over and sear the other side the same way. Add the onions and garlic, and put the lid on for a few minutes and let them sweat. Give it a good stir so that the onions and garlic get coated with the spices, then stir in the green chilis and chicken broth. Turn to low and let it simmer for a couple of hours, stirring occasionally.

Add in the potatoes and let it simmer for another hour. Add in the great northern beans. If you haven't already, pull the pork out and cut into 1 inch chunks and replace in the pot. Then mix the flour with enough water to form a smooth, pourable paste, and gradually stir it into the soup until it's the desired consistency. The soup is ready to eat when the potatoes are soft and rounded around the edges, and the pork is tender and falls apart easily.

Serve with quesadillas or chips as well as the listed toppings above.

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