Equipment/Materials

• 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 (for browning)
• 2 onions, diced
• 2 stalks celery, chopped
• 3 (4 oz) cans chopped green chilies (do not drain)
• 1 (15 oz) can diced tomatoes (do not drain)
• 1 ½ tablespoons cumin (or to taste)
• 1 tablespoon oregano
• Salt and pepper (to taste)
• Optional toppings: shredded cheddar cheese, salsa, sour cream

Setup Instructions

1. Prepare your cooking area. If using charcoal, start your fire to let the coals heat up. If using a gas stove, ensure it is set up safely and ready to use.
2. Gather all ingredients and equipment. Place them where they are easy to reach.
3. Set up a safe cutting area. Use a sturdy cutting board and knife. Make sure Scouts use proper knife safety.

Recipe Instructions

1. Cut the pork into 1-inch cubes.
2. Heat oil in the Dutch oven over medium heat.
3. Add the pork and brown it on all sides.
4. Stir in diced onion and chopped celery. Cook until tender.
5. Add the canned green chilies (with liquid), diced tomatoes (with liquid), cumin, oregano, salt, and pepper. Stir well.
6. Cover and simmer for 30 to 45 minutes, stirring occasionally, until the pork is tender.
7. Serve hot. Garnish with shredded cheddar cheese, salsa, or other toppings if desired.

Notes

• Variations: Use chicken or beef instead of pork. Add beans or potatoes for extra texture. Adjust spices for more or less heat.
• Safety Tips: Always use caution when cooking over a fire or stove. Handle knives with care and supervise younger Scouts. Keep a first aid kit nearby for emergencies.

For more information, see https://scoutermom.com/25551/green-chili-stew-recipe/