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Pork and Green Chile Stew

Sunday, December 09, 2001

3 tablespoons vegetable oil
2 pounds boneless pork butt, well
trimmed and cut into 1/2--inch cubes
1 teaspoon salt
1 onion, chopped
4 garlic cloves, minced
1 1/2 teaspoons dried oregano
1/2 teaspoon dried cumin
2 bay leaves
2 (7-ounce) cans diced green chilies (we used 4 4 1/4-ounce cans, 2 each whole chiles, sliced, and diced chiles, drained)
14.5-ounce can chicken broth
14.5-ounce can stewed tomatoes (Mexican style)
1/2 teaspoon sugar
2 tablespoons chopped cilantro
1/2 cup sour cream

Heat 2 tablespoons of the oil in large deep skillet. Season pork with salt and pepper and cook, stirring frequently until lightly browned. With a slotted spoon, remove meat to a dish.

In the same pan, heat remaining 1 tablespoon oil. Add onion and garlic and cook until softened, about 3 minutes. Return meat and accumulated juices to pan. Add oregano, cumin, bay leaves, diced chilies, chicken broth, stewed tomatoes and sugar. Stir to combine. Bring to a boil.

Reduce heat to low, cover and cook for about 35 minutes until the meat is tender. Serve with a sprinkling of fresh cilantro and a dollop of sour cream, if desired.

Note: We served ours with Indian Fry Bread.

Adapted from an Internet recipe from The Jalapeno Cafe with advice from High Noon

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