Green Chile Stew With Hatch Hot and Tortillas

 

Ingredients:

2 Lbs Pork butt or shoulder roast, cubed

3 Cups Potatoes, diced

1/4 Cup gluten free Flour or arrowroot 

2-3 Cups low sodium Chicken stock Or water

2 Tbsp Shortening or lard

1/2 Tsp Garlic powder

2 Large Onions, chopped

Dash Salt

2 cups Hatch Green Chiles roasted and coarsely chopped

¼ c. Pickled Jalapenos drained and chopped

1 Cup Tomatoes, chopped (optional)

Instructions:

Dredge the meat in flour. Place the shortening in a heavy pot and brown meat at medium heat.

Add the onions and sauté the onions in the remaining shortening .

Add all remaining ingredients to stewing pot except the potatoes.

Simmer at low heat for 1 hour to 1 1/2 hour or until the pork is tender.

Then, add the potatoes and cook until the potatoes are done! Taste if you need to add more salt. I like to keep it low sodium  

Serve with heated flour tortillas and Enjoy!

* Varied amounts may be used.

Instant pot: follow the above instructions and set for 35 minutes. Quick release the steam after 35 minutes and check for tenderness. If you need to go another 10 minutes or so, place the lid back on and set for desired time. Then, quick release again, add the potatoes and set for 5 minutes. At this point you can allow the steam to release without a quick release.

Add toppings (optional but elevating):

• A sprinkle of shredded cheddar or queso fresco for creaminess
• A dollop of sour cream or Mexican crema to tame the heat
• Chopped fresh cilantro or thin sliced scallions for a bright finish
• A squeeze of lime to balance richness with acidity

alories: 325 kcal  |Total Fat: 16.4 g | Saturated Fat: 5.1 g | Monounsaturated Fat: 6.8 g | Polyunsaturated Fat: 2.1 g | Cholesterol: 78 mg | 250 (depending on added salt and broth used) | Total Carbohydrates: 14.2 g | Dietary Fiber: 2.3 g | Sugars: 2.9 g | Protein: 28.7 g