Pork-and-Green-Chili Stew

1. 1

   Put a large, deep skillet or Dutch oven over medium-high heat.

2. 2

   When the skillet is hot, add the pork and cook, stirring occasionally to keep it from sticking, just until the meat juices evaporate, about 8 minutes (youre not looking to brown the pork here).

3. 3

   Add the onion and a sprinkle of salt and cook, stirring occasionally, until it softens slightly, 4 to 5 minutes.

4. 4

   Add the garlic, tomatoes and 1 cup water, not quite enough to cover the mixture.

5. 5

   Bring to a boil, and let it boil vigorously for 2 to 3 minutes.

6. 6

   Add the chilies, a sprinkle of salt and a sprinkle of garlic powder if youre using it.

7. 7

   Reduce the heat so the mixture bubbles gently but steadily, and cover partly.

8. 8

   Cook until most of the liquid evaporates, 6 to 10 minutes (there should be some juices left in the bottom of the pot, but the mixture shouldnt be soupy).

9. 9

   Taste, add a little more salt if necessary and serve with warm flour tortillas or over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.