Five Star Green Chili Pork Stew

Five Star Green Chili Pork Stew

Five Star Green Chili Pork Stew

  • 1 boneless pork shoulder butt roast 2-1/2 to 3 pounds, cut into 1-inch cubes
  • 2 tablespoon vegetable oil
  • 1-1/2 cups chopped onion
  • 3 garlic cloves, minced
  • 2 cups Swanson's© Chicken Cooking Stock (from 32 ounce carton)
  • 1 large bay leaf
  • 2 (14.5 ounce) cans stewed tomatoes
  • 2 (4 ounce) cans chopped green chiles
  • 2 cups cubed peeled potatoes
  • 3 tablespoons chopped fresh cilantro
  • 1 (2.75 ounce) package Westport Spice Chili Verde©
  • 1 (15 ounce) can pinto beans, rinsed and drained
  1. In a Dutch oven, brown pork in oil over medium-high heat on all sides.
  2. Add onion and garlic, satue for 3-5 minutes, drain.
  3. Add the cooking stock, bay leaf, tomatoes, green chiles, potatoes, cilantro and Westport Chili Verde, stir, bring to a gentle boil.
  4. Reduce heat, cover and simmer for 45 minutes, stirring occasionally.
  5. Add beans, cover and simmer for 20-30 minutes or until the meat and vegetables are tender. Remove bay leaf, serve.
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