servings : 6
1 pound boneless pork, cut into bite size pieces
2 tablespoons olive oil
1 small onion, finely diced
1 teaspoon garlic, minced
1 jar My Brother's Hatch Green Chile Salsa or New Mexican Green Chile Salsa
32 ounces chicken broth
1 pound golden yukon potatoes w/peel, small dice
1 (15) ounce can black beans, rinsed & drained, divided
salt/pepper to taste
Optional garnish: sour cream, avocado slices, shredded cheese.
Firecracker Ingredients: 4 cups oyster crackers, 3 teaspoons crushed red pepper, 2 tablespoons olive oil.
To prepare stew:
In dutch oven, brown pork pieces in olive oil. Halfway thru browning add onion and garlic.
Add My Brother's Hatch Green Chile Salsa, broth, potatoes. Cook on low medium until potatoes are tender. Puree 1/2 of the black beans and add them along with the remaining black beans and whisk into the stew. Heat through, season with salt & pepper.
Serve with sour cream, avocado, shredded cheese.
Variation w/chicken: Substitute pork with 1 1/2 cups cooked chicken. Leftover roast chicken is perfect for this!
Vegetarian Version: Substitute pork with 1 (16) ounce can of black beans rinsed and drained….add at same step with other black beans. Also replace chicken broth with vegetable broth.
To prepare Firecracker croutons:
In zip top bag, place 4 cups of oyster crackers, 3 teaspoons crushed red pepper, 2 tablespoons olive oil. Close bag and rotate every 15 minutes for one hour.