Green Chili Pork Stew (Freezer Food: Tex-Mex) - “The Pioneer Woman”, Ree Drummond on the Food Network.

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Yannie

subheading: Green Chili Pork Stew:

1 pound tomatillos (rinsed, husked)

3 chili peppers (poblano)

1 chili pepper (jalapeño, stemmed, optional)

1 chili pepper (Serrano, stemmed, optional)

2 tablespoons olive oil (extra-virgin)

2 pounds pork (shoulder, cut into 1-inch cubes)

1 tablespoon salt Kosher Salt (to taste)

1 teaspoon Black Pepper (freshly ground, to taste)

¼ cup flour (all-purpose)

¼ cup oil (vegetable)

4 garlic cloves (minced, grated or pressed)

3 carrots (large, peeled, chopped)

2 onions (yellow or red, chopped)

1 tablespoon oregano (fresh, minced)

1 tablespoon chile powder (ancho)

2½ cups vegetable stock/broth (low-sodium, plus more as needed)

2 bay leaves

¼ cup cilantro (fresh, chopped)

1 lime (juiced)

subheading: For Serving:

2 cups Cheddar Cheese (freshly grated)

2 tablespoons cilantro (fresh, chopped)

1 package tortillas (corn and/or flour, warmed)

1 container sour cream

2 to 3 limes (cut into, wedges)

subheading: Special Equipment:

A Cutting Board

A Sharp Chef's Knife

A Vegetable Peeler

A Lime Juicer

A Box/Cheese Grater

A Baking Sheet (lined with Aluminum Foil)

Tongs

A Large Mixing Bowl

A Large Dutch Oven with Lid

A Rubber Spatula (heat-safe)

A Slotted Spoon

A Holding Plate

Aluminum Foil

A 9-By-13-Inch Foil Pan (disposable)

Plastic Wrap

1-Quart Resealable Plastic Bags

A Labels

3 Small Serving Bowls, Serving Spoons and A Serving Tray (for the fixins)

A Ladle

Shallow Soup Bowls and Soup Spoons

Note: Ingredients may have been altered from the original.

Directions at foodnetwork.com

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