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Add a photoServings: 6
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 Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 6 servings | |
| Calories 350 | |
| Calories from Fat 164 | 47% |
| Total Fat 18.32g | 23% |
| Saturated Fat 5.12g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 96mg | 4% |
| Potassium 911mg | 26% |
| Total Carbs 4.84g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.08g | 1% |
| Protein 39.43g | 63% |
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