Verde Stew

18 ingredients
8 steps

Ingredients

  • 2 carrots (diced)
  • one medium onion (diced)
  • 2 stalks celery (diced)
  • 2 chayotes (diced)
  • 3 lbs pork sirloin roast (diced in 1/2 to 1 inch cubes)
  • 3 cups chicken stock
  • 2 (7 ounce) cansherdez salsa verde
  • 1 (7 ounce) can green chilies (fire roasted)
  • 1 (15 ounce) can cannellini beans
  • 1 pint pinto beans (Carolina's)
  • 3 cups chicken stock
  • 2 tablespoons epazote
  • 1 tablespoon oregano
  • 2 teaspoons garlic powder
  • 10 ounces tortilla chips
  • 12 lb monterey jack cheese
  • 3 slices bacon (diced)
  • 2 tablespoons olive oil

Directions

  1. 1
    Saute onion, celery and carrots in large skillet.
  2. 2
    Meanwhile saute bacon in large Creuset dutch oven.
  3. 3
    Remove bacon and saute pork in small batches dropping batches on top of the vegetables as they finish.
  4. 4
    When the last batch of pork is finished return remaining pork with vegetables into Creuset.
  5. 5
    Add chicken stock, seasonings, salsas and chilis.
  6. 6
    Cover and place in 300 degree oven for 45 minutes.
  7. 7
    Add beans and squash and return to oven another 15 minutes.
  8. 8
    Grind tortilla chips in Kitchen Aid and add to pot along with cheese and fresh cilantro and heat another 15 minutes.

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