Update my dinner status, I'm making this tonight.
8 chefs marked this as Favorite
1 chef marked this as Try Soon
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 md Onions; chopped
- 4 1/2 lb Boneless pork shoulder;
- ; fat and cut into
- ; 1-inch pieces
- 5 lb Frozen roasted New Mexican
- ; necessary, seeded,
- ; and chopped (wear
- ; rubber gloves)
- 1 1/2 lb Boiling potatoes
- 8 Garlic cloves
- 3 tb Vegetable oil
- 2 ts Salt
- 7 c Water
Preparation
In a large heavy kettle cook the onions and 6 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the pork, the chilies, the water, and the salt, and simmer the mixture, uncovered, adding more water if necessary to keep the pork barely covered, for 1 1/2 hours. Stir in the potatoes, peeled and cut into 1-inch pieces, making sure they are covered by the cooking liquid, and simmer the mixture, stirring occasionally, for 30 minutes, or until the pork and the potatoes are tender. Stir in the remaining 2 garlic cloves, minced, and salt to taste and simmer the stew for 5 minutes. The stew may be frozen or made 3 days in advance, cooled, uncovered, and kept covered and chilled. Makes about 14 cups, serving 6 to 8. Gourmet December 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
