By the time we sat down to eat it was too dark to take good pictures, but I took a couple anyway.
Green Chile Pork Stew
1½ boneless pork (I used 3 thick pork chops) cut into cubes
1 medium onion, diced
1 clove garlic, minced
12 ounces chopped green chilies
1 can fire-roasted tomatoes
1½ cups chicken broth
1 tablespoon dried Mexican oregano
1 large bay leaf
1 tablespoon cumin
¼ cup chopped cilantro
¼-½ cup lime juice
1 can red beans, drained/rinsed
Salt/pepper to taste (I don't salt while cooking, I leave it to each person)
Brown pork cubes. Add onions, garlic and cook until opaque. I then add the rest of the ingredients and simmer for about two hours or until the pork is fork tender. I try not to let the stew boil, just barely simmer.
Serve with hot cornbread!
I will join Seasonal Sundays/The Tablescaper and Foodie Friday/Rattlebridge Farm.