It's time for the Recipe Box Swap! This month's theme is Soups and Stews.
All you need to do is post a recipe on your blog, and then add your link URL and name to the links list at the bottom of this post. If you don't have a picture posted on your blog, don't worry. You will have a choice of others to choose from (from your own blog).
Please remember to link your blog post, as opposed to your blog (just click on the title of your post and the URL will be in the address bar at the top of the page. Copy and paste that in the link list).
My recipe for this month is Chili Verde, also known as Green Chili Stew. Here in Colorado this is a very popular dish and everyone has their very own version. Mine is simple and quick (as long as you don't count the simmering time) and it is oh-so-good! Don't let the "chili" in the title scare you. These chilies are more flavor than heat. If someone still doesn't like the chili-ness, just add some sour cream to their bowl. That always tones down hot foods.
CHILI VERDE: 2-1/2 pounds boneless pork chops, 2 cups chopped onion, 8 cloves garlic, one 16-oz can diced tomatoes, 4 large green chilies roasted, peeled, seeded and chopped (you could also use 2 small cans of Ortega chopped green chilies), 4 chicken boulillon cubes.
In a small amount of oil,brown the pork chops. Add the onions and garlic and saute for 3 minutes. Your house will smell great at this point! Add the tomatoes, chilies, bouillon cubes and water to just barely cover everything.
Now you get to do the easy part: bring the pot to a low simmer (tiny bubbles at the most, no boiling) and leave it for about 2 hours while you do whatever you want.
All you need to do at this point is to take out the pork chops and shred them. Put them back in the pot and salt and pepper to taste. Serve with warm corn tortillas.
You can easily double or triple this recipe to freeze. It only gets better with time.
Your family will love this one!
I look forward to checking out your recipes!
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