The Southwest Voice

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Jack and his wife Linda have lived in the Southwest for

the last 39 years. They have two children. He is retired from University Energy. Jack loves to read and game on the computer.

CHILI VERDE

2-3 pounds boneless pork – cubed

2 onions chopped

6 cloves garlic minced

2 29-ounce cans green chilies

2 15-ounce cans stewed tomatoes (squished)

1 teaspoon oregano

salt and pepper to taste

Brown pork in oil after seasoning it with granulated garlic and pepper. Remove and drain. Brown onions and garlic in same oil. Add tomatoes and pork back into pot with onions, garlic and enough water to cover meat. Cook until tender adding more water if needed. Add chilies 10 minutes before serving.

 
I like to use whole chilies cut up so pieces will be larger. You can add dried chilies or fresh jalapenos for a spicier stew. Thin with water when is too thick.