Pork & Green Chile Stew

Cut the pork into 1-inch cubes and heat a tablespoon of vegetable or olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Place the pork cubes in the pot. Brown the pork in batches.

Remove the stems, seeds, and membranes from 1 green chile, whether it’s poblano, Hatch, or Anaheim. Roughly chop the chile once cleaned and add it to a blender. Then, add 4 cups of chicken broth, 1/2 cup of all-purpose flour, 1 packed cup of spinach, 1 roughly chopped small onion, 6 peeled garlic cloves, and 2 tablespoons of vegetable oil. Blend everything on high until the mixture is smooth and fully combined. Add the blended mixture to the pot with all of the browned pork.

Add one can of Muir Glen Fire Roasted Petite Diced Green Tomatoes and stir until well combined. You can also use fire-roasted petite diced red tomatoes or freshly diced tomatoes, but this will slightly alter the stew. Once everything is added, bring the stew to a boil, then reduce to a simmer. Cover it and cook for 1 to 1 1/2 hours, or until the pork is very tender. Stir occasionally while cooking.

Once the pork is tender add 2 cubed potatoes to the stew cooking uncovered until the potatoes are tender approximately 20 minutes.

Preheat the broiler and line a baking sheet with aluminum foil. Place the 3 remaining chile peppers on the prepared sheet. Broil the peppers until blistered, then flip them and broil the other side. Then allow too slightly cool.

Peel the peppers and discard the skins.

Stem, seed and remove the membranes of the peppers and roughly chop.

Add the chopped green chiles to the stew and cook until everything is warm and the potatoes are fork-tender. Salt and pepper to taste.

Serve with warm tortillas and enjoy!