Green chile stew with pork & crema


Ingredients

2 tbsp corn oil
2 lbs pork butt, trimmed and cut into 1″ cubes
11/2 cups chopped red onion
3 quarts plus 21/2 cups water
15 anaheim chiles, roasted, peeled, seeded and chopped

8 cloves garlic roasted, and minced
11/2 tsp roasted ground mexican oregano
2 tsp salt
4 serrano chiles, roasted, peeled, seeded and chopped
2 cups cilantro leaves
1 cup mexican crema (look up)

How to prepare

Heat corn oil over medium heat in a large heavy skillet and brown the pork. Add the onion and saut

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