Pueblo of Acomagreen Chili Stew, Native American
Recipe: #21869
November 24, 2015
Categories: Pork Roast, Peppers, Native American, Southwest, Fathers Day, Sunday Dinner, Gluten-Free, High Protein, No Eggs, Non-Dairy, Spicy, more
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Original is 8 servings
Ingredients
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- CHEESECLOTH BUNDLE
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Nutritional
- Serving Size: 1 (532.6 g)
- Calories 606.8
- Total Fat - 31.3 g
- Saturated Fat - 11.5 g
- Cholesterol - 210.2 mg
- Sodium - 1072 mg
- Total Carbohydrate - 30.8 g
- Dietary Fiber - 10.5 g
- Sugars - 9.1 g
- Protein - 48.4 g
- Calcium - 63.5 mg
- Iron - 4.1 mg
- Vitamin C - 35.8 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Melt drippings in Dutch oven. Stir in onion, cover pan, and sweat onion several minutes, until onion softens and becomes translucent but has not begun to brown.
Step 2
Add pork then brown. Sprinkle flour over pork and stir to combine. Continue cooking several more minutes as pork gives off liquid and blends with flour to make a thick liquid.
Step 3
Pour in stock, and scrape mixture up from bottom to loosen any browned bits.
Step 4
Add chile, salt, and herb sachet. Reduce heat to low simmer and cook uncovered 1 hour.
Step 5
Stir in potato and corn and cook another 45 minutes to 1 hour, until pork and potato are tender and flavors have blended together.
Step 6
Discard sachet. Ladle into bowls and serve hot.
Tips
No special items needed.
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