Ruth's Green Chili Stew Recipes at HSN.com

A winter time Tex-Mex favorite diversion from the same ole beef stew for me. There are lots of recipes out there for green chili stew that really are green. This is a red chili stew made with green chilies. It is an original.

Preparation Time: 1 hour

Cooking Time: 2-3 hours

Serves: 6

Ingredients
2-3 pound boneless pork roast, cut into stew meat
1 tablespoon oil
3 tablespoons cornstarch or flour
2 teaspoons garlic, minced
1/2 cup chili powder
1 tablespoon basil
3 tablespoons cumin
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
2 cups chicken broth may use water, more as needed
1 can 16 ounce whole tomatoes, coarsely chopped
2 onions, coarsely chopped
4 medium potatoes, peeled and coarsely chopped
1 large can Ortega whole green chilies, coarsely chopped
2 teaspoons jalapenos, chopped optional, more or less to taste

Directions
1. Cut meat into 1/2 inch cubes, dredge in cornstarch.
2. In large stock pot, brown meat in oil.
3. Cook meat until very brown, add garlic and cook until
garlic is clear.
4. Combine chili powder, basil, cumin, oregano, salt and
pepper.
5. Stir into meat and if a rouge is formed you can continue to
cook meat in seasonings for added flavor but try not to
stick to pan.
6. Add chicken broth, cover and cook for 45 minutes.
7. Add tomatoes, onions and potatoes. I like potatoes so I use
a full 5 pound bag of potatoes in this recipe.
8. Cook another 15 minutes or so until onions are clear and
you are just able to cut potatoes in half with a spoon.
9. Add green chilies and desired jalapeno.
10. Cook another 15-20 minutes until peppers are warmed.
11. Once all ingredients are in you can continue to simmer
until ready to eat.
Stew is better the next day. Serve with cornbread or tortillas.

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