During Fall and Winter, we have lots of soups. I love soup for several reasons . . most of them freeze well, they’re usually one pot type meals, I can mix them up early and stick them in the crockpot or simmer them on the stove all day.
Green Chili Pork Stew
2-1/2 to 3 pounds boneless pork shoulder, trimmed and cut into bite size pieces
2 T. oil (vegetable oil, bacon grease, whatever you want)
1-1/2 c. chopped onion
3 cloves garlic, chopped
2 cups water
1 – 28 oz. can stewed tomatoes (I used 2 quart jars of home canned tomatoes)
1 – 4 oz. can chopped green chilies
2 cups peeled, cubed potatoes
4 T. fresh cilantro, chopped
2 tsp. ground cumin
1 tsp. oregano
1 tsp. fennel seed
1 tsp. salt
1/2 tsp. black pepper
1 – 15 oz. pinto beans, rinsed and drained (I used dried beans that I cooked in the pressure cooker)
Optional: Jalapeno or chili pepper for some extra spice.
Using a Dutch oven or soup pot, brown pork in oil Add onion and garlic. Saute til onions are clear. Add water, tomatoes, chilies, potatoes and seasonings. Bring to a boil. Reduce heat, cover and simmer for an hour. Add beans, cover and simmer an additional 30 minutes.
If you’d like it to be a little spicier, add a sliced jalapeno or chili pepper.