Green Chile Stew

GREEN CHILE STEW

Chile Verde Caldo

2 tablespoons olive oil

2 pounds pork tenderloin, cut into 1-inch cubes

1 large onion, diced

3 garlic cloves, chopped

2 large carrots, diced

1 stalk celery, chopped

1 cup corn kernels, preferably fresh off the cob

1-1/2 quarts chicken or beef broth

5-6 cups diced potatoes

3 cups roasted, peeled and chopped green chile

1/4 cup diced red bell pepper

1 diced medium zucchini

Salt to taste

1/4 cup chopped fresh cilantro

Optional Garnishes:

Sliced green onions

Diced fresh tomatoes

Diced avocado

Lime wedges

Sour cream

Shredded cheddar or mojito cheese

Heat the oil in a large pot and brown the meat until it loses its raw color. Add the onions, garlic to the pot and sauté over medium heat until softened. Add the potatoes, celery, carrots, carrots, corn, red bell pepper, zucchini, green chile, broth and 2 teaspoons salt. Simmer about 45 minutes. Taste for seasoning. Add 1-2 cups water as needed. Simmer an additional 15 minutes until everything is tender. Add cilantro before serving.

Ladle stew into bowls and add optional garnishes as desired.

Serves 6-8 people.