Here’s the recipe for my green chile pork stew:
2-3 pounds pork spare ribs, cut up
1 large onion, diced
3-4 cloves garlic, minced
extra virgin olive oil to coat bottom of pan
1-2 large tomatoes, chopped
2 small cans of diced green chiles
2 cups chicken broth
2 tablespoons cumin
1 can black beans, rinsed
Juice of 1 lime
garnish – chopped cilantro
To taste: salt, pepper, garlic powder, onion powder
In dutch oven, add oil to cover bottom over high heat.
Season pork spareribs with salt & pepper then brown in oil.
Add onions & garlic and stir until softened.
Add chicken broth to deglaze the pan, chiles and tomatoes.
Add cumin and other seasonings to taste.
Lower heat to simmer and allow pork to braise for about an hour or two.
Turn up heat to medium and add rinsed black beans.
Stir and allow beans to heat up.
Before serving, add lime juice & garnish with chopped cilantro.
I serve this with Cilantro Lime Rice.