DutchOven HQ – Recipe
How To Cook Wilburs Pork Stew
You need :
|2 tablespoons vegetable oil, divided,||1 can (4 ounces) chopped green chilies, drained|
|3 pounds fresh lean boneless pork butt, cut into 1-1/2-inch cubes||½ cup chicken broth|
|2 medium white onions, thinly sliced||1 large tomato, peeled and coarsely|
|3 cloves garlic, minced||1/4 cup fresh cilantro, chopped or ½ coriander|
|1 teaspoon salt||2 teaspoons lime juice|
|1 teaspoon ground cumin||4 cups hot cooked white rice (optional)|
|3/4 teaspoon dried oregano leaves||½ cup toasted slivered almonds|
|1 can (8 ounces) tomatillo drained and chopped or 1 cup husked and chopped fresh tomatillo|
Heat 1 tablespoon oil in the bottom of the Ultimate Dutch Oven add pork; cook over medium heat on your Camp Chef stove (or use 10 or 11 briquets for medium heat) for 10 minutes or until browned on all sides. Remove and set aside.
Heat remaining 1 tablespoon oil in Ultimate Dutch Oven. Add garlic, onions, cumin, salt, and oregano; cook and stir 2 minutes or until soft.
Combine pork, onion mixture and remaining ingredients except for rice and almonds in Ultimate Dutch Oven; mix well. Cover and cook over low heat on your Camp Chef stove (or use 8 or 9 briquets for low heat) for 5 hours or until pork is tender and barely pink in center.