Chile Verde Potato Stew

Chile Verde Potato Stew

This stew has won many awards, it is my personal favorite for the depth of flavor and richness of the stew.

Chile Verde Potato Stew
Author: 
 
Ingredients
  • 1 to 2 lbs pork meat
  • 1 to 2 lbs stew meat
  • ½ cup fresh ground farro flour (or any other kind)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ¼ cup olive oil
  • 1 yellow onion, chopped
  • 4 cups water
  • 1 container Baca's frozen mild green chilies or large can of green chilies, chopped
  • 28 oz La Victoria green enchilada sauce
  • 4 garlic cloves, minced
  • 1 Tablespoon cumin
  • 1 bunch cilantro, chopped
  • 4 jalapenos, seeded and chopped
  • 4 large potatoes, peeled, and diced in ½ inch cubes
  • Salt and pepper to taste
Instructions
  1. Toss cubed meat in the flour and salt and pepper to lightly coat it.
  2. In a pressure cooker with oil, heat, add the meat and brown.
  3. Add all of the ingredients except the potatoes and cilantro.
  4. Cover and cook for 30 minutes on high pressure.
  5. Drop pressure and remove lid.
  6. Add the potatoes and cook for six minutes.
  7. Open again and stir in cilantro.
  8. Serve.