Green Chile Stew

When the chiles are "in" for the season, I always love the scent of the roasting of the green and red. New Mexico is famous for that by asking "Red or Green" when ordering the mexican dishes at the restaurant.

Chiles are fat free, low on calories, almost no cholesterol and has lots of fiber which it's great benefits to have it on your dishes.

Green Chile help build up the immune defense system because it loaded up with lots of Vitamin C~ MORE double than an orange. For those red chiles, it's loaded with Vitamin A too.

Even those ancient people like Mayans had used the chiles for their "medicines".

I tend to order or made the green chile stew every time when I have a cold- great medicine for me.

That day when I brought a big bag of roasted green chiles to load up into individual sandwich bags into the freezer. I said myself, why don't I make those green chile stew with pork. It was cooking at same time I was busy to finish it up. It was so delicious even my eldest daughter had some of it too.

It's really simple and easy to make. If you don't have those fresh roasted green chiles then get the can of hatch peeled green chile (mild or medium as your own choice).

Ingredients:

1 pound of cubed pork (boneless ribs or loin)

1/2 onion (white or yellow), finely chopped

1/2 tsp salt

1/2 tsp freshly ground black pepper

3/4 tsp garlic powder

7 or 8 Roasted Green Chiles, finely chopped or 15 oz can Hatch Peeled Green Chile (you can even add more than 1 can itself)

1 15 oz can crushed tomatoes

Cook the pork and onion with a little bit of olive oil to cook until the pork is about done and the onion becomes transparent. Then add rest of the ingredients except the crushed tomatoes to heat it throughly. Add the crushed tomatoes and simmer for at least 1 hour.

If the stew is becoming thick, you can add some bit of the water to reduce it.