September 22, 2012

Green Chile Strew

I. Love. Soup.

If your a mexican food freak, such as myself, you will enjoy this recipe.
Don't you just love cooler days?
1 lb pork butt or shoulder, cubed. (if you're a vegetarian you can sub two more cans of beans. Or maybe barley? or Lentils? OOOH or hominy! the possibilities are endless.)
1 can black beans, drained and rinsed
1 onion, chopped
1 TBS olive oil
3 cloves of garlic, finely diced
1 bell pepper, diced
1 lg. can diced green chiles
1 can tomato sauce
1 can chicken or vegetable broth
2 cups water
1 TBS flour
1 tsp red pepper flake
1/2 tsp ground chile arbol (you can also use cayenne)

Saute pork in a large stock pot with onion and garlic in olive oil. When pork is cooked through, sprinkle with flour and stir. Add in remaining ingredients and simmer on low heat for 1-2 hours. Serve with a dollop of sour cream and some cheddar cheese.

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