Easy Chili Verde Stew

Heat olive oil in a large (7-8 quart heavy bottom) pot. Once hot, saute onions, carrots and garlic 4 minutes until just translucent, over medium heat. Be careful not to brown the mixture, as the garlic will become bitter. Add cubed, cooked pork meat. Stir to combine and continue cooking over medium. (Note: I added the pork roast shoulder bone with meat on it to add a flavor boost.)

Pour in the enchilada sauce, diced chilis, chopped tomatillos and stir to blend. Add chicken stock and bring to a boil. Reduce heat, cover and simmer for about an hour for flavors to blend and meat to tenderize. After an hour, add potatoes and rinsed pinto bean and bring up to a boil. Then, lower heat to medium and cook for 15 – 20 minutes until potatoes are just fork tender. If there is apparent pork fat on surface skim to remove it. Taste and adjust for salt.

Serve with cooked rice if you like – and make sure to sprinkle with chopped fresh cilantro. You could also sprinkle with grated pepper jack or regular jack cheese.

Cook’s Tips:
The mix of canned ingredients can be very salty so that is why it is good to use the low salt chicken stock and rinse beans to removed unnecessary salt.