Hispanic Kitchen

Spice It Up!

Estofado de Chile Verde (Green Chile Stew)

Servings: 10

2 pounds of pork, cut in pieces
4 cups of chicken broth
2 cans or 14 ounces of canned jalapeño chiles, cut into slices
2 pounds of tomatos, cut into quarters
1 chopped onion
1 clove of garlic, chopped
2 tablespoons of green chile powder

Fry the pork meat in its own juices but do not overcook. Place the meat in a large pot and add the chicken broth, chiles, tomatos, onion, garlic, and green chile powder. Stir until thoroughly mixed. Bring to a boil and stir frequently. Allow to simmer over low heat for at least two hours. Serve as a stew or as a topping for burritos. For improved flavor, cook the stew a day in advance and leave in the refrigerator overnight.

Source: MayaParadise.com/Lidia Peñate


You need to be a member of Hispanic Kitchen to add comments!

Join Hispanic Kitchen

© 2014   Hispanic Kitchen  

Contact Us | FAQs | Advertising | Privacy Policy | Terms of Service

Badges | Privacy Policy  |  Report an Issue  |  Privacy Policy  |  Terms of Service

Visit Us On Facebook Shop the HK Store