Autumn is finally here!  Although it is still blistering hot here in Texas, it is still comforting to know that I will be able to wear my tall, winter boots and cozy sweaters in the near future.  Certain smells and colors ignite a nostalgic feeling inside and all I can think about it the crisp, cold weather that we have all been longing for since the first wave of 112 degree weather hit.  One of my favorite dishes to create is not only low fat, but stick-to-your-ribs delicious!  You do not need to be an expert chef or even own more than one pot.  This is perfect for the single gal cooking for some friends or a college student with a plastic cutlery collection bigger than the drawer they put them inside.  It’s also great for family’s or large gatherings.  They best part:  you can freeze it and eat it for a few months later.  Ok, so is the suspense killing you yet?  Are you ready to tickle your taste buds with a little kick of green chilies?  Make way in your stomach and freezer for some Green Chili Stew.  Here is what you will need:

  • 1 medium to large stock pot
  • stirring spoon
  • 1 big can diced green chilies or 2 small cans (Hatch brand are the best, in my opinion)
  • 1 whole can of tomatillos drained and crush them with your hands as
 you add them to the pot (I use La Costeña)
  • 
2 cans of green enchilada sauce- mild
  • 4 cans low sodium chicken broth
  •  
1 small whole white onion chopped
  • 
1 can kidney beans, drained and rinsed
  • 1 clove of garlic chopped
  • 1.5 lbs of pork tenderloin and cut it into small, bite-sized cubes
  • 1 fresh jalapeño chopped and seeded
  • 
½ cup of fresh cilantro, cleaned and chopped with stems removed
  • 
1-2 cups of grated Monterrey jack cheese (this is just used as a topper, so feel free to use as much as you would like)
  • 1 tbs of EVOO

Add meat and EVOO to pot on medium high heat and cook until meat browns-about 7 minutes

Add garlic, and 1/2 onion and sauté until the onions become translucent
Add the green chilies, enchilada sauce, chicken broth, beans, tomatillos, and jalapeño, and simmer on medium-low heat covered for an hour or so.  Make sure to stir the pot frequently so the stew doesn’t burn on the bottom of the pot.

After putting the stew in a bowl, top with chopped cilantro and sprinkle with cheese. Viola! You have some darn good stew that took about as long as it would take to do a load of laundry, sweep the floors, and throw some flour on your face to make it look like you slaved over the stove for hours.  Pair this with some white rice or steamed pototoes and be sure to try it with a crisp white wine or an Oktoberfest amber ale.   Enjoy!

 

Kimberly is a stay at home mom with a finance background. She has an insatiable appetite for fast, healthy, DIY food and tends to indulge in her crafting binges on a daily basis. Visit her website https://www.etsy.com/shop/BellaSloanCrafts, add her on Facebook or follow her on Twitter.