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Green Chile Stew

From Stones River Market

<p>This recipe came from Maura White when purchasing their roasted New Mexican chiles.</p> <p>For this recipe, choose either the beef or the pork but they are optional ingredients too so this could be a vegetarian meal.</p> <p>This recipe is also suited for a crock pot.</p>
Source: Maura White - Double Bar Star Farm (Entered by John Erdmann)
Serves: Serves four to six

4 oz green chiles cut into course pieces
1 medium onion, chopped
3-5 garlic cloves, minced
1 tsp oregano
1 pound lean beef (optional)
1 pound lean pork (optional)
1 1/2 cup stock (chicken or vegetable)
salt and pepper to taste
1 TBSP olive oil

Step by Step Instructions
  1. Heat Dutch oven on high and saute onion and garlic until soft. Add oregano and green chiles, saute for a minute. Add meat (optional) and brown.
  2. Add stock to cover meat/chiles. Reduce heat and simmer, covered for 30 minutes. Stir occasionally to prevent sticking. After 30 minutes, check consistency. If too thick add more stock. Remove cover and cool longer if too thin. Add salt and pepper.
  3. Serve with warm tortillas.