Ingredients
- 8 garlic (cloves)
- 2 onions (chopped)
- 1,700 ml water
- 1,200 gr pork shoulder trimmed of excess (boneless)
- 950 gr mexican green chilies (frozen roasted new thawed)
- 700 ml boiling potatoes
- 45 ml vegetable oil
- 6 gr salt
In a large heavy kettle cook the onions and 6 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the po rk, the chilies, the water, and the salt, and simmer the mixture, uncovered, ad ding more water if necessary to keep the pork barely covered, for 1.5 hours.
Stir in the potatoes, peeled and cut into 3 cm pieces, making sure they are c overed by the cooking liquid, and simmer the mixture, stirring occasionally, fo r 30 minutes, or until the pork and the potatoes are tender. Stir in the remai ning 2 garlic cloves, minced, and salt to taste and simmer the stew for 5 minut es. The stew may be frozen or made 3 days in advance, cooled, uncovered, and k ept covered and chilled.
Notes: Can be prepared in 45 minutes or less.
Makes about 14 cups.
MC formatted by Barb at PK using MC Buster 2.0f & SNT on 0.071428571428571 By "Barbara E. Price" <abprice@wf.net> on Jul 5, 1998.
