Green Chile Stew
Rated 4 stars by 5 users
Category
Soups
Servings
6
Calories
300
Ingredients
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1.5 lb Pork loin, diced into 1” pieces
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1 Tbsp tallow
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2 Cloves garlic, whole
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1 Large onion, large dice
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1 Jalapeño, sliced
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6 Medium tomatillos, quartered
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1 Jar FOND Bone Broth - Nopal & Cilantro
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16 oz Green chiles, canned
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Juice of one lime
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1 tsp Cumin
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Salt and pepper, to taste
Directions
Preheat the oven to 500 degrees. On a cookie sheet, combine the garlic, onion, jalapeño and tomatillos with half of the tallow. Place in the oven and cook for 13-15 minutes, or until lightly browned and soft. Blend in a blender or food processor until roughly chopped. You still want there to be small chunks of jalapeño and onion present. Keep to the side.
Add the other half of the tallow to a heavy-bottomed pot and set it to medium high heat. Once the pan has gotten hot, add the diced pork loin and begin to brown it on all sides, about 10 minutes.
Once the pork is browned, add in one jar of Lemon & Garlic or Nopal & Cilantro and scrape the fond off the bottom of the pan with a wooden spoon. Add in the green chiles, the tomatillo mixture, the lime juice, cumin, and some salt and pepper.
Turn the heat down to low, and let the stew simmer for about half an hour. The pork should be tender. and the stew should thicken. Taste for seasoning and adjust as needed.
To serve: place in a bowl and top with Mexican crema, sour cream or coconut cream and fresh cilantro.
Nutrition
Calories 300, Fat 12 grams, Carbs 10 grams, Protein 32 grams
