The Sweet Corn Bread recipe I posted last week got me thinking about Green Chili Stew. This probably isn’t very authentic, but it is a tasty stew which is easy to make at camp. Serve a nice green salad with it and you have a meal!
You can also spoon the stew into tortillas and eat it that way.
Cooking time will vary depending on the cut of pork you use.
Green Chili Stew
- Charcoal fire or gas stove
- Dutch oven or large cook pot for cooking the stew.
- Spoon for stirring
- Cutting board
- 2 pounds pork – a fatty cut like pork butt works well
- 2 onions, diced
- 2 stalks celery, chopped
- 3 4oz can chopped green chilies (do not drain)
- 1 15 oz can diced tomatoes (do not drain)
- 1 ½ T cumin (or to taste)
- 1 T oregano
- salt and pepper to taste
- Cheddar cheese
- Prepare your charcoal fire if necessary
- Cut the pork into 1 inch cubes.
- Brown the pork in oil.
- Add the green chilies, tomatoes, and spices.
- Simmer until meat is tender, about 30 to 45 minutes, stirring occasionally.
- Serve garnished with cheddar cheese and salsa.