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4 to 5
main-course servingsEasy
Published 1998
This is a very different bowl of heat from the Chili Pork Stew. It is milder and has a speckled green color that comes from the coriander and jalapeños.
Have warm flour tortillas, sour cream, extra jalapeños, and cilantro on hand for a simple warming meal.
In a medium saucepan, working in batches, brown the meat over high heat. As each batch is finished, set it aside. Lower the heat to medium. Return all the meat to the pan, add half of the garlic, and cook, stirring, for 1 minute, without browning. Stir in the stock. Bring to a boil. Lower the heat, partially cover, and simmer, stirring occasionally, for 45 minutes.
Stir in the jalapeños