Southwestern Green Chile with Pork Stew So Tasty

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Southwestern Green Chile with Pork Stew

"A hearty, highly spiced stew with a exclusive New Mexico twist. Perfect for warming up on the ones bloodless iciness days. Serve with warmed tortillas."

Ingredients :

three tablespoons olive oil
1 onion, chopped
2 kilos beef loin, reduce into 1 inch cubes
half cup all-purpose flour
three (14.Five ounce) cans hen broth
four cups water
4 potatoes, peeled and cubed
8 inexperienced chile peppers, chopped
1 (15 ounce) can black beans, undrained
1 (15 ounce) can kidney beans, drained
three cloves garlic, minced
salt and pepper to flavor

Instructions :

Prep : 10M	Cook : 8M	Ready in : 1H

In a big pot over medium excessive warmness, integrate the oil and onion and saute for 5 mins, or till onions are soft. Dredge the beef inside the flour and upload to the pot. Saute quick till browned.
Add the broth, water, potatoes and chile peppers. Bring to a boil and reduce warmness to low. Simmer for 15 mins, or till potatoes are gentle. Add the black beans, kidney beans, garlic, and salt and pepper to taste. Simmer for 30 minutes or greater.

Notes :

Try the use of a Reynolds® sluggish cooker liner for your slow cooker for less difficult cleanup.

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