Ingredients1 h servings 335
- Heat oil in a large pot or Dutch oven over medium heat. Add onion and carrot; cook and stir until almost soft, about 5 minutes. Add chile peppers and garlic; cook and stir until fragrant, about 2 minutes. Season with salt and black pepper. Stir in pork and all-purpose flour.
- Stir chicken broth slowly into the pot. Add tomatoes, potatoes, and cumin. Bring to a boil; reduce heat and cover. Simmer, stirring occasionally, until potatoes are tender, 20 to 25 minutes.
- Cook's Note:
- Check peppers for heat and adjust for taste.
Per Serving: 335 calories; 9.9 27 34.2 86 846 Full nutrition
ReviewsRead all reviews 6
I cooked pork shoulder with the onions and garlic (I omitted the carrots) and simmered for 30 minutes. I then added the broth and the tomatoes and simmered for another 30 minutes. I also skipped...
The recipe was great as is. I used much more green chilies, and added corn. Everyone at home enjoyed this stew. Oh yeah, I'm Italian, so I naturally add three times the amount of fresh garlic an...
I’m originally from New Mexico and that’s IN the United States. I reside in Arizona now and the Mexican food is totally different! Here they use Anaheim and Poblano chili’s but back home it’s on...
Was very surprised. I really don't care for pork but my family and I really enjoyed this stew. I added a little extra garlic and used poblano peppers. Next time I will use jalapenos for a little...
Excellent. A little bland, maybe because i used some hatch Chile peppers I had in the freezer. New time I’ll add a can of Rotel