PORK AND GREEN CHILE CHILAQUILES STEW

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Deb Newell 0

"Savory Pork and Chiles in a richly flavored broth, topped with crispy tortilla chips and cheese...."
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Ingredients

2 h servings
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Directions

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  1. Season pork cubes with salt and pepper and dust with flour.
  2. Heat 1 tablespoon oil in deep skillet over medium heat, brown the pork cubes, turning to brown evenly, about 8-10 minutes.
  3. Remove pork from skillet and reserve.
  4. Sauté onions in skillet until soft, about 2-3 minutes; add garlic and sauté one minute longer.
  5. Add chiles, cumin and broth, return pork to skillet.
  6. Bring to a boil, lower heat, cover and simmer pork for 45 minutes, until tender.
  7. With the back of a fork or spoon, roughly chop or shred pork.
  8. Break a couple of handfuls of tortilla chips, into rough, uneven pieces and add to skillet, stir well.
  9. Simmer briefly, for about one minute, just to soften chips.
  10. Ladle soup into large shallow soup bowls, top with warm crispy tortilla chips and garnish each serving with cilantro, onion, cheese and sour cream if desired. Enjoy!

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