Pueblo Green Chile Stew

I found this recipe in Diet and Nutrition magazine, they attribute it to Jane Butel, chef and author. I dressed it up a little by adding garnish. If you like the flavor of chilies you will love this recipe.

Pueblo Green Chile Stew from Diet and Nutrition Magazine

2 lbs. boneless pork, cut into 1 inch cubes
3 T. arrowroot starch (not SCD legal, omit if needed)
2 T. bacon drippings or butter
1 cup onion, chopped
2 cloves garlic, minced
6 tomatoes, chopped or 2 cans diced tomatoes
1 tsp. salt
1/2 tsp. Mexican oregano
1/4 tsp. ground cumin
20 fresh green chiles, roasted, peeled and chopped (click here for directions)

Lightly coat pork cubes with starch. Melt bacon drippings or butter in a large heavy dutch oven or stock pot. Add pork cubes a few at a time. Stir until browned. Once all the pork has been browned push it to the side of the pot and add the onion and garlic. Cook until the onion is soft. Stir everything together and add the tomatoes, salt, oregano, and cumin. Cover and simmer 1 hour, stirring occasionally and adding water if necessary. Add the chilies and simmer 30 minutes or longer. Taste and adjust seasonings. Garnish with Yocheese or sour cream, shredded Monterey jack and cheddar cheese and chopped cilantro.