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!
This stew can be served in a bowl or spooned into tortillas. You can add additional ingredients such as bell peppers, white beans, or corn.Cooking time will vary depending on the cut of pork you use.
Green Chili Stew
- Charcoal fire or gas stove
- Large Dutch oven
- Spoon for stirring
- Cutting board
- 2 pounds pork – a fatty cut like pork butt works well
- 2 onions diced
- 2 stalks celery chopped
- 3 4 oz can chopped green chilies do not drain
- 1 15 oz can diced tomatoes do not drain
- 1 ½ Tbsp cumin or to taste
- 1 Tbsp 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 onion and celery and cook until tender.
- 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.