Pork Green Chili Stew - low calorie mexican dishes at restaurants

When we moved to CO from the West Coast, I fell in love with many delicious green pepper dishes in the state's restaurants.
Soon after we moved here, my wife learned from some of her neighbors how to make authentic Mexican steamed meat, and when she started making steamed meat at home, I thought to myself: "If she can make such a delicious tamales, why do I have to wait the next time I meet a delicious green pepper in the restaurant?
"From there, I Googled green peppers, found as many recipes as possible, and picked the ingredients I thought I could make the best pork green peppers.
I made an approximation of the ingredients section and wrote them all down.
I did the first batch and thought that the recipe would be the work that is going on in the next few years, but after doing the first, I decided that I didn't want to change anything.
So, seven years later, it was still what it was originally supposed to be.
I shared the recipes and many delicious bowls with my friends and family.
Now I will share it with you on structures.
Ingredients: 4 spoons of lean pork with olive oil 2 to 3 poundspurpose flour (
Thickening optional)
1 large onion2 large jar of crushed tomatoes (
I like grilled tomato Ding.
4 or 5 cups of chicken nuggets (
I bought it, but you can do it with gold bars.
5 or 6 large garlic cloves baked by Anaheim peppers and smoked by pecans 8 to 10, then cut pieces and seededOnion powder, garlic powder and pepper directions: 1.
Cook and smoke in a barbecue with pecans, or bring your already cooked peppers and smoke in a smoker.
When I don't have a smoker, I put a pot of pecan fries under the grate for a barbecue.
I lowered the heat until the smoke dissipated.
Even better, though, is already a small smoker of flame roasted peppers and pecan fries. 2.
8 to 12 green peppers and seeds.
If you want it to have more fun, even more.
I like spicy ones, but they are still gentle for most people.
A lot of people will be alienated by too spicy peppers.
So it's a tough decision.
I use medium-hot Anaheim and husky peppers, but even these peppers will make a big difference in the heat index.
I found the mild peppers too weak and too hot.
I used 12 chillies in this batch, which was a delicious spicy stew. 3.
Heat the oil in a big pothigh heat.
Mix most of the cut fat into cubic pork and cook until it is fully cooked.
When cooking, I usually add a little butter to the pork and a little chicken powder and a little beer.
Increase both moisture and flavor. 4.
When the meat is cooked, start a large pot from a high place and add a roasted fire (diced)
Tomatoes, chicken nuggets, onion, garlic cloves and chopped green peppers. 5.
When the meat is cooked all the time, also add it to the crock pot. 6.
Season with onion, garlic and pepper.
In the process, I usually give the jar a healthy milkshake early on and call it good. 7.
Boil the mixture, then turn the pot pan over to the medium for 6 to 8 hours and occasionally stir the mixture.
It should be cooked until the pork is soft and all the flavors are mixed together.
At this time, you can thicken with flour or roots for various purposes if needed.
This stews a lot of green peppers, but I ask why do you want to make a small batch?
It was freezing for later meals, but I never had enough to save until I was tired of leftovers. Bon Appetite.
Summary: I share this recipe and have friends who are less successful than my taste.
So my notes are: fire roasted tomatoes are the best, pecans smoke on Peppers, keep pork moist and delicious before adding ingredients, give the batch enough cooking time to mix all flavors together.