1 1/2 lb Boneless pork (or chicken);
- diced to 1/4" cubes
2 c Chicken broth
1 c Green chile sauce (Herdez)
2 c Tomatillos; husked, coarse
- chopped
2 lg Roasted green chilies; seed,
- dice (Anaheim or Poblano)
4 cl Garlic; peeled, diced
1 md Onion; diced
1 lg Russet potato; peeled, diced
1/4 ts Black pepper
1/2 ts Salt
1/2 ts Cumin
1/2 ts Sugar *
3 tb Fat
2 c Drinking water
A warm, hearty stew that will leave you full and
satisfied. If fresh roasted chiles aren't available,
you can use canned.
* Omit the sugar for a lower-carb version.
Brown the chicken or pork in a small amount of lard
or oil, over high heat.
Place the browned chicken or pork, chile sauce and
tomatillos into a crock pot set on low, or a large,
covered pot over low heat. Simmer for 2 hours. Add
remaining ingredients and simmer for an additional 2
hours. Check very 30 minutes, add water as necessary.
