Sunday, February 27, 2011

Green Chili Stew


Here is a warming recipe for dinner after a cold day outside, Green Chili Stew served over polenta with mixed greens salad and baked apples. I have had the guys around here squabble over who is getting the last serving of this stuff.

Green Chili Stew

2-3 lb. pork loin
brown rice flour for dusting
coconut oil for browning
salt and pepper to taste
1 teaspoon onion powder
2 cans of diced green chili peppers
3 teaspoon dried minced garlic
water to cover
1/3 cup brown rice flour

Cut pork roast into 1-inch pieces. Mix the flour, onion powder, salt, pepper and dredge the meat to cover. Heat the oil in a large pot and brown the meat. Add 2 cans of diced chili peppers and minced garlic. Add water to cover. Cook in the oven at 350 degrees for three hours. Remove from the oven  whisk in the 1/3 cup of brown rice flour and return to the oven for 15 minutes to thicken the broth.

You can also add 1 can of drained yellow hominy or 2 cups of frozen corn.

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