Green Chili Pork Stew

I’ve been terribly remiss in sending out recipes. Really it’s just that I seemed to have nothing new in my arsenal. Until now. I’ve created some new dishes worthy of sharing and I’m afraid if I don’t, I’ll forget what’s in them. So, in addition to tonight’s dinner (and I’ve told you guys if I send a recipe right after dinner- you know it must be good- it’s not just an excuse to have someone else do the dishes) I will be sending a few others your way.. This is a crockpot dish that would have been easy but I just wasn’t sure what to expect so I babysat it all day adding a pinch here and there. The result was WOW. This I will make again.

Ingredients:

1 pork roast (the kind that has square strings around it)- initially I thought it was a mistake as it wasn’t shredding but eventually it did and is much leaner than the loin.
2 cans of fire roasted tomatoes
1 can of green chilis (not the small one, the 4” tall one) diced
1 box of chicken stock
6 carrots coarsely cut
1 onion coarsely chopped
1 diced poblano pepper
4 whole garlic cloves
8 small white potatoes cut in half
Small bag of frozen corn
2 dried chipoltle peppers

Spices:

Cumin
Coriander
Pepper
Smoked salt
Chili powder
Black pepper
1 bay leaf
masa
Cheese, sour cream and avocado for the garnish

Remove the strings from the roast and place the roast in the crock pot and generously season it with all the seasonings. Crockpots tend to lose the flavor of seasonings so use twice as much as you think you should- especially the cumin. Add the chopped vegetables and the canned vegetables and the chipoltle peppers and chicken broth (basically everything except the masa and garnishes). Cover and cook on high for at least 6 hours. After 5 hours, mix about ¼ cup masa with hot water and add to stew. What I found while it was cooking was that the stew seemed very spicy but as I said before, the spice seemed to cook out so don’t worry. Serve with cornbread and top with cheese and sour cream and avocado. Really good cold weather comfort food.

Still to come, Buffalo meatloaf and pan seared, bone-in Cowboy Veal Chops and last but not least, Lobster Risotto. I am up about 3 pounds but it was worth it! Happy New Year!