We just got back from a week in Sedona Arizona where there are at least 4 or 5 hockey fans. We couldn’t get the game on TV at the Resort where we were staying so we found a sports bar. There were 10 or 12 people waiting for the game to start. It was shown on a ginormous TV and we had the best black bean soup (which is for a later blog) and the following Southwestern stew. First here’s a funny story. There were 2 guys at the table next to us, cheering the whole time the game was on. We assumed they were Arizona fans, so when the game was over and I had a few drinks under my belt, I went over to their table and offered my condolences. One of them said to me “we don’t care who won. We just love hockey. And by the way, were from Minneapolis”.
Southwestern Green Chile & Pork Stew
Browned cubes of pork loin are cooked with potatoes, green chiles and lots of garlic in this chicken broth based stew with black beans.
3 tablespoons olive oil
1 onion, chopped
2 pounds pork loin, cut in 1-inch cubes
1/2 cup all-purpose flour
3 (14.5) cans chicken broth
4 cups water
4 potatoes, peeled and cubed
6 Anaheim chilies, chopped (or 3 large cans Ortega chilies, chopped)
2 (15 oz) cans black beans, 1 undrained
3 cloves garlic, minced or pressed
salt and pepper to taste
In a large pot over medium high heat, combine oil and onion and saute 5 minutes, or until onion is tender. Dredge the pork in the flour and add to the pot. Saute quickly until browned.
Add the broth, water, potatoes and chile peppers. Bring to a boil and reduce heat to low. Simmer for 15 minutes or until potatoes are tender. Add the black beans, garlic and salt and pepper to taste. Simmer for at least 30 minutes more. The longer you cook it, the better it tastes.
Serve with corn tortillas and cojita cheese grated on top.