New Mexico–style green chile stew
Uncooked red onion(s)
1 medium, thinly sliced
1 medium clove(s), crushed with the side of a large knife
Uncooked lean boneless pork chop(s)
1 pound(s), 4 (1/4-pound) trimmed and cut into 3/4-inch pieces
Fat free vegetable broth
Uncooked baby potatoes
10 cup(s), red variety, quartered
Canned green chili peppers
4½ oz, chopped
¾ cup(s), fresh
- Heat the oil in a large heavy saucepan over medium heat. Add the onion and garlic; cook, stirring frequently, until the onion is softened, about 5 minutes. Add the pork, salt, and pepper; cook, stirring frequently, just until the pork is no longer pink, about 3 minutes. With a slotted spoon, transfer the pork to a plate.
- Add the broth, potatoes, and chiles to the saucepan; increase the heat to medium-high and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are fork-tender, about 10 minutes. Discard the garlic. Return the pork to the saucepan; cook, stirring constantly, until heated through, about 1 minute longer. Stir in 1/2 cup of the cilantro.
- Ladle the stew evenly into 4 bowls. Serve sprinkled with the remaining 1/4 cup cilantro. Yields generous 1 cup per serving.