Crockpot Pork and Green Chile Stew
From: Carolyn D'Agostino
Date: Tue Feb 20, 2001 4:21pm
This was AMAZING. We served it with Drunken Beans (see below). I will do the roasting of the chiles the night before -- just put them on a cookie sheet, run them under the broiler until black on all sides, and throw them in a paper grocery bag for an hour or so. Then peel, seed and chop. They are infinitely better than canned.
Serving Size : 8
4 pounds lean pork shoulder
2 Tablespoons olive oil
4 medium potatoes -- quartered
1 ball garlic -- minced
1 can beer
1 Tablespoon cumin seed -- toasted and ground
1 teaspoon oregano
5 green chiles -- roasted and peeled
2 jalapenos -- sliced
4 large onions -- coarsely chopped
3 ribs celery -- coarsely chopped
juice of one lime (or substitute 1/4 cup red wine vinegar)
Sear meat in olive oil in the pan.
Place in cooker.
Chop chiles, add to cooker along with all other ingredients.
Set cooker to Low. Cook for 8-10 hours.
Stir in lime or vinegar. Garnish with salt, pepper, cilantro. Serve with warmed tortillas, shredded cheese (we use only VT cheddah in this neck of the woods), and salsa -- red or green.
Per Serving (excluding unknown items): 313 Calories; 12g Fat (34.7% calories from fat); 28g Protein; 21g Carbohydrate; 3g Dietary Fiber; 83mg Cholesterol; 128mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.