Green Chile Stew

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Penzeys

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Ingredients

2 lbs. boneless pork, cut into 1-inch cubes

3 TB. flour

2 TB. butter, lard, oil or bacon drippings

1 Cup chopped onion (1 large onion)

2 cloves garlic, minced (1/2 tsp. MINCED GARLIC)

3 Cups chopped, peeled tomatoes (fresh or canned)

2-3 potatoes, peeled and diced

1 tsp. GARLIC SALT

1/2 tsp. MEXICAN OREGANO

1/4 tsp. GROUND CUMIN

3-5 Cups water

1-2 tsp. PORK SOUP BASE

20 whole green chile peppers, peeled and chopped (or four 4.5-oz. cans chopped green chiles)

2-3 strips bacon

1 small onion, chopped

1 small bell pepper, chopped

1 Cup sliced mushrooms, optional

1 medium red or gold potato, thinly sliced lengthwise

2-3 green chiles, diced

2 corn tortillas, toasted and quartered

2 Cups shredded sharp cheddar cheese

5 eggs

1/2 Cup milk

1/2 Cup half & half

3/4 tsp. GARLIC SALT

1 tomato, sliced

1/2 tsp. GROUND CHIPOTLE PEPPER or ARIZONA DREAMING, optional

6 WHOLE CHIPOTLE PEPPERS or 2-3 jalapeƱo peppers

6 small to medium vine-ripened tomatoes

1 large onion, chopped

1/4 Cup fresh cilantro, coarsely chopped

1-2 TB. GARLIC SALT

1 tsp. PENZEYS FRESHLY GROUND PEPPER

1 tsp. GROUND CUMIN (optional)

1-2 limes

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