Healthy Eating: Colorado Green Chili Stew
Colorado Green Chili Stew is a great way to stay warm as the chilly fall and winter arrive. Add chopped jalapeños to give the stew a kick. If you make a double batch, you can freeze the leftovers and thaw it when the weather turns cold.
Colorado Green Chili Stew
2 tablespoons canola oil
1 1/2 pounds pork butt, cut into 1-inch cubes
1 1/2 cups chopped onion
1 tablespoon minced garlic
6 cups low-sodium chicken broth or beef broth
1 pound potatoes, cut into 3/4-inch cubes
1 teaspoon salt
3 cups chopped, peeled, roasted fresh green chilies (canned or frozen commercial green chilies can be substituted)
1 (15 ounce) can diced tomatoes
Heat the canola oil in a 6-quart saucepan over high heat. Add the pork and cook until brown, stirring frequently. Remove the pork and set aside. Add the onions to the pan drippings and saute until golden brown. Add the garlic and saute for 1 minute. Return the undrained pork to the saucepan. Add the broth, potatoes and salt. Bring to a boil; reduce heat. Simmer for one hour or until the potatoes are tender. Add the green chilies and tomatoes and cook for 15 to 20 minutes or until heated through. Serves eight.
Adapted from “Living Well, Favorite Recipes Press”, 2010.
This year, a handful of Moffat County High School graduates are setting out to carry on the family tradition. From business to education, these students plan to follow in the footsteps their parents and in some cases, grandparents and great-grandparents.