RECIPE OF THE MONTH: GREEN CHILE STEW
5.0 stars based on 35 reviews By: Cervantes Salsa
1 1/2 lbs. pork loin or roast, cubed1 small onion, chopped2 tablespoons canola oil4 cups water1 jar Cervantes Green Chile4 small potatoes,diced
Cut pork into small cubes*. Sauté meat in oil until brown. Add chopped onions and diced potatoes. Continue cooking until onions are clear and potatoes begin to soften. Add water and jar of Cervantes Green Chile. Cover tightly. Simmer or slow-cook until potatoes are soft and meat is tender. Approximately 40 to 50 minutes. Serve in soup bowls with warm tortillas.
* Beef or chicken can be substituted for pork.