Green Chile Stew
24 green chiles, fresh or canned
2 Tbsp olive oil
2 pounds pork loin, cubed
2 large onions, finely chopped
3 cloves garlic, minced
3 cups stewed tomatoes
1 6-oz can tomato paste
2 cups water
1/2 tsp. cumin
If chiles are fresh, parch and peel them. Remove the ribs, seeds and tops.
In a large stew pot, heat olive oil. Add pork cubes and lightly brown. Add
onions and garlic and brown. Cut chiles into 1" slices and add to pork and
onions. Add remaining ingredients and cook about 1 hour until stew is
thickened. Adjust seasonings. Can freeze leftovers.
From Mary Jo Hottenstein in 3 Rivers Cookbook III