Ingredients
- 2 pounds (900g) lean pork stew meat
- 1 cup corn starch or flour
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 6 garlic cloves, crushed
- 1 & 1/2 cups frozen green chile, chopped
- 7 cups salsa verde or green chile sauce
- 6 cups chicken stock
- 2 tbsp chicken base
- kosher salt to taste
- 4 cups potatoes, diced
Instructions
- Chop the pork into 1/2 6 mm pieces. Place the pork, garlic powder, freshly ground black pepper, and flour in a Ziploc bag. Massage the bag thoroughly to coat the pork and put aside.
- Heat olive oil in a large saucepan over medium heat. Add the diced onion and minced garlic to the hot oil and saute till the mixture becomes tender.
- Add the coated pork to the pan and cook for four minutes or until browned.
- Stir in the green chile sauce or salsa verde. Then, add the chopped green chilies, chicken stock (or water), and salt. Bring to a boil and afterward, lower the heat and simmer for 40-45 minutes.
- Stir in the diced potatoes and bring to a boil. Turn the heat to low again and cook until the potatoes are tender.
- To dehydrate, line your dehydrator trays and spread the stew evenly on the trays. Set the temperature to 71°C.
- Dry the stew in the dehydrator for 10 hours or overnight. Allow the stew to cool when it's done.
- Store in vacuum seal bags until needed.
