Bridget's Recipe Corner

The other day I was in the mood for green chile. Due to my superior 'lack of planning' skills, I didn't have the ingredients, nor the time to prepare it the way I usually do. My pinch hitting skills took over. Instead of buying/cooking/shredding a pork shoulder roast, I purchased pork sirloin cubes which made the whole process much easier. Adding posole made this more stew-like. There were plenty of leftovers and this time my dog did not get them - that little stinker.
 
Green Chile (Stew)

2 lbs. pork sirloin cubes
2 10 1/2 oz. cans diced tomatoes with green chilies
2 28 oz. cans crushed tomatoes
2 4 oz. cans diced green chilies
1/2  (4 oz.) can diced jalapeños, optional
3/4 c. diced onions
1 clove garlic, minced
1 can green chili with pork (Stokes works well)
1/2 t. cumin
1/4 c. flour
1/2 t. garlic salt
3-4 T. olive oil
salt & pepper to taste
1 can posole (optional)

Garnish (optional)
shredded cheese
sour cream
diced tomatoes
corn chips
tortillas

In large plastic bag, lightly toss pork cubes with flour and garlic salt. Over medium heat, place 1-2 T. olive oil in large stock pot.  Add pork. Stir well and cook for about 10 minutes. Remove from heat and place in bowl. Add 1-2 T. olive oil to same pot. Add onions and garlic. Stir well and cook for about 5 minutes. Add tomatoes, chilies, can of green chili and the rest of the seasonings. Mix well. Let simmer for 20-25 minutes. Add cooked pork and continue to simmer for additional 15-20 minutes. Add posole, if desired. Blend well and serve when warm, plain or with any favorite garnish.

Serve with a green salad and your favorite beer, margarita or beverage. A quick and easy weekday/weekend meal.