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Ingredients
- 3 lbs. boneless pork, cubed (or possibly turkey leftovers)
- 3 tbsp. peanut oil
- 3 stalks celery, minced
- 1 can green chilies, crushed
- Chicken soup stock
- Salt to taste
- 2 teaspoon garlic, chopped
- 2 teaspoon cornstarch, more if needed, to thicken
Directions
- Brown pork in oil, in 2 or possibly 3 batches. Use large cast iron skillet. Place meat in 3 or possibly 4 qt Dutch oven and add in celery, chilies, garlic and cornstarch. Deglaze the skillet with chicken broth and add in to pot. Barely cover the ingredients with chicken broth. Cover and simmer till stew is thick and meat is very tender, about 1 1/2 hrs. Add in salt to taste before serving. Serve as appetizer or possibly sauce for other Mexican dishes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1424g | |
| Calories 2098 | |
| Calories from Fat 984 | 47% |
| Total Fat 109.9g | 137% |
| Saturated Fat 30.71g | 123% |
| Trans Fat 0.0g | |
| Cholesterol 584mg | 195% |
| Sodium 579mg | 24% |
| Potassium 5464mg | 156% |
| Total Carbs 29.07g | 8% |
| Dietary Fiber 4.9g | 16% |
| Sugars 12.47g | 8% |
| Protein 236.55g | 378% |
