Stew

Green Chili Stew

Makes 2 1/2 qt.
  • 4 very large butterfly pork chops (abt 3 lbs). NOTE use more pork, etc., for larger batches
  • 8 large red potatoes
  • 2 large cans of Swansons chicken broth NOTE place cans in freezer abt 1 hr. so you can throw away that glob of fat
  • 8 roasted, peeled and chopped green chills, the hotter the better!!
  • garlic powder
Cut away all fat from pork and cut into small cubes. Place meat in a large deep heavy pan cook until all moisture has evaporated. Add cubed potatoes (I like the skins left on), green chili, garlic powder to taste and chicken broth. Cover and simmer on low heat until potatoes are really cooked. This is what thickens the stew.

Small carrots are sometimes used, my folks just don't like them. Serve with hot sopapillas and honey butter for dessert.

Enjoy, Jean Wilson # 121

No Peekie Stew

Here is a great recipe that requires little prep time and great results.
  • 2 lbs stew meat
  • 1 envelope liptons onion soup mix
  • 8 oz can of mushrooms
  • 1 can golden mushroom soup
  • 8 oz. red wine
Put the meat into a dutch oven (or some pan for the oven with a tight lid) add the soup mix on top of that, the mushrooms, soup and wine. No need to mix it up. Cover and cook at 300 degrees for 3 hours. Do not peek! At the end of 3 hours it is wonderful. I serve with noodles, french bread (to sop up the gravy) and salad.

Sharon Cobb #182