Green Chili Stew Recipe

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.

Equipment

• Charcoal fire or gas stove
• Large Dutch oven
• Spoon for stirring
• Cutting board
• Knife

Ingredients  

• 2 pounds pork – a fatty cut like pork butt works well
• oil
• 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
• Salsa

Instructions 

• 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.