Aunt Mary's Green
Chili Stew, Served over Burritos
Easy to make green chili stew, serve it over burritos, and you have a feast!
- Garlic salt
- Crisco vegetable
- 4 (15-oz)
cans Luck's pinto beans
- 2 (7-oz) cans diced green chilies
- 2 (4-oz) cans
diced jalapeno peppers
- 2 lbs. pork chops, chopped.
*DO NOT USE ALUMINUM POTS OR PANS!
Chop pork into 3/4 inch pieces,
or a little smaller, or have them chopped at the store.
(Teflon is ok) add small amount of Crisco vegetable oil and give 4-5 shakes of
garlic salt. 2-3 shakes of regular salt and pepper, cover, cook slow over low
heat. DO NOT BROWN.
In separate large stew or soup pot, empty all 4 cans
Remove all small portions of pork from the Luck's beans
before adding the beans to the pot with peppers, add 2 shakes of garlic salt.
Cook on low heat.
When pork is done, not browned, remove pork from
skillet, leaving vegetable oil in skillet, add pork to pot with beans and
peppers and 2 shakes of garlic salt.
Turn heat up, (you may want pour
off some of the oil, before you add flour)
Add enough flour to make gravy.
Add 4-5 shakes of garlic salt, 2-3
shakes of salt and pepper, and let brown.
Once the gravy is brown, add
about 8 oz. cold water.
Stir until gravy is thick, then add to the pot
with the pork, beans and peppers.
Mix well, and serve over beef burritos.
Recipe and photo courtesy of Bubba And Earl's Outdoor Grilling