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green chili stew #1

  • 1 lb pork tenderloin, cubed
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • 2 Tbsp Olive Oil
  • 1 can diced tomatoes (with juices)
  • 1½ cup green chili's (more or less depending on how hot you want it)
  • 6 cups water
  • 1 cup flour
  1. Put oil in bottom of a large soup pot. Cook pork, onion and garlic in pot. Season with salt and pepper.
  2. Add water or chicken stock to desired thickness, tomatoes and chilies. Stir well and bring to a boil.
  3. While you are waiting for that to boil, brown the flour in a skillet; stirring often. Be careful not to burn the flour or it will ruin your chili.
  4. When boiling, gradually whisk in flour making sure to get the lumps out.
  5. Reduce heat to low, cover and simmer, stirring occasionally, for at least one hour. The longer you simmer the more flavorful the chili will be.
  6. Serves 12
  7. when i do the flour part i add some of the stew juice or hot water to flour and whisk before adding to stew it helps to keep lumps from forming