Pancho's Mexican Buffet Green Chile Stew

2 tablespoons olive oil (or more as needed)

1 ½ pounds boneless lean pork, cut into 1-inch cubes (cut up pork chops)

3 large poblano chilies, roasted, seeded, peeled, and cut into ½x¾-inch pieces (about 2 ¼ cups). if not using roasted, cut up peppers can be sautéed to same effect.

1 large yellow onion, cut into pieces of about ½x½-inch (about 2 ½ cups)

2 jalapeno chilies, seeded and finely minced (about ½ cup)

1 (32 oz) box Swanson Chicken Broth

2 tablespoons dried minced garlic, reconstitute with 3 tbsp water (savory or penzey’s brand)

1 tablespoon ground cumin

1 cup diced tomatoes (canned, drained well)

2 teaspoons mexican oregano (greek oregano is acceptable)

1 tablespoon medium red chili powder (savory or penzey’s brand)

1 teaspoons white distilled vinegar

2 teaspoons salt

4 to 5 peeled Yukon Gold potatoes, cut into 1-inch pieces

Directions at recipelink.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer