A warm, hearty stew that will leave you full and satisfied. If fresh roasted chiles are not available, you can use canned. Omit the sugar for a low-carb version.
Prep Time: 15 minutes
Cook Time: 7 hours
Ingredients:
- 1 1/2 pounds chicken or pork boneless and diced to cubes
- 2 cups chicken broth
- 1 cup green chile sauce
- 2 cups tomatillos, husks removed and coarsely chopped
- 2 roasted green chiles, seeded and diced (Anaheim or Poblano work well)
- 4 cloves of garlic, peeled and diced
- 1 medium onion, peeled and diced
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon sugar*
- 3 tablespoons oil
- 2 cups drinking water
Preparation:
Brown the chicken or pork in a small amount of lard or oil, over high heat.
Place the browned chicken or pork, chile sauce and tomatillos into a crock pot set on low, or a large, covered pot over low heat. Simmer for 2 hours. Add remaining ingredients and simmer for an additional 2 hours. Check every 30 minutes and add water as necessary. Serve hot.
