Casa dos Osos

Recipes

Search for Recipes

Categories

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pueblo Red Chile Stew (Pork)


  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 tbs olive oil
  • 1 1/2 pound boneless pork roast
  • 1 medium onion (diced)
  • 2 tsp chile powder
  • 8 cups water
  • 8 medium potatoes (peeled and cubed)
  • 2 tsp salt (fresh or cooked)
  • 1 tsp dried oregano
  • 3 clove garlic (minced)
  • 4 stalks celery (cut into 1 inch pieces)
  • 2 ea dried chiles (remove seeds and keep whole)
  • 1 stick cinnamon
  • 1 can pinto beans
  • 1 14 oz can diced tomatoes
  • 1 tbs ground cumin
  • 1 cup frozen corn

Instructions

  1. In a soup pot, heat the oil over medium heat and brown the meat for 2-3 minutes on each side.
  2. Then decrease the heat to medium and add the onion, chile powder, cumin, and garlic, stirring constantly.
  3. Cook until the onion is translucent.
  4. Add the remaining ingredients except corn and cook for about an hour to an hour and a half, until the meat is tender and potatoes are done.
  5. Add the corn and cook until heated through.
  6. If stew is thin, remove some of the potatoes and broth and blend to puree, then add back into the stew.
  7. Serve with corn bread or tortillas.

Notes

Source:  Foods of the Southwest Indian Nations

Nutrition

  • Calories: 759
  • Fat: 16.8 g
  • Carbohydrates: 107.4 g
  • Protein: 48.3 g
Recipe Categories:
Casa dos Osos © 2024. All rights reserved.
Site development by Tuned In Design