West Texas Green Chile Stew

A one-pot supper that will make any cowboy mighty happy, this West Texas Green Chile Stew is hearty, spicy, and tangy. Hatch chiles are a type of chili pepper that originates from the Hatch Valley region in New Mexico. They are celebrated for their unique flavor, which is often described as a combination of heat and sweetness. Hatch chiles have a dedicated following, and their limited seasonality makes them highly anticipated each year. They're especially popular and abundant in West Texas as well, and this West Texas Green Chile Stew pays homage to the simple but delicious meal that can be made thanks to these delicious chiles!

• 1-1.5 lbs pork tenderloin
• Salt and black pepper
• 3 tablespoons vegetable oil
• 1 15-ounce can white or yellow hominy, drained
• 1 jar Cookwell & Co. Two-Step Green Chile Stew Mix
• 2 limes, cut into wedges
• Warmed corn or flour tortillas

• Dice the pork into bite-sized pieces; season with salt and pepper and set aside. 
• Heat the vegetable oil in heavy-bottomed 12-inch skillet over medium-high heat. When the oil is shimmering, add the pork. Cook quickly to sear the meat on all sides.
• Add the hominy and Two-Step Green Chile Stew Mix, stirring to blend well and scrape up any browned bits from bottom of pan. 
• Bring to a boil, then lower heat and simmer gently for 20 minutes, or until pork is cooked through and tender. 
• Taste for seasoning, adjusting as needed.
• Serve the green chile stew in bowls, garnished with lime wedges for seasoning. Pass the tortillas!