For a dish that’s versatile enough for dinner or breakfast check out this low-carb stew from food blogger Kim of Mom, Can I Have That? Whether you decide to add a fried egg or not, your kids will love the tasty flavors of this dish that doesn’t require many ingredients or steps (thanks food processor!).
2 pound pork loin, cubed
2 teaspoons ground cumin
1 teaspoon chile powder, optional
¼ of an onion
2 small garlic cloves
1 27 ounce can, whole Hatch green chilies
3 tablespoons oil
2 cups water
1. Heat oil in a big frying pan and brown the cubed pork loin.
2. Chop the onion and garlic. Open the can of chilies and process with the onion and garlic in a food processor until the chilies resemble a thick chunky paste. Pour the puréed chilies, and their juice from the can, over the browned pork.
3. Add the two cups of water, cumin and chile powder. DO NOT ADD ANY SALT – YOU WILL BE SORRY – WAIT UNTIL THE VERY END. Stir and turn pan down to medium-low to low heat. Simmer several hours until the chilies cook down and the pork is tender. I keep adding a little water up until the last hour of cooking. You don’t need to add chicken broth for flavor or the green chile stew will be too salty. It will be very flavorful just by adding water.
4. Ladle into a bowl and top with a fried or poached egg.
Have you ever cooked with green chilies? Tell us if you’ll try out this dish in the Comments below.