Desert Dream Green Chili Stew Recipe

Makes: 4-6 servings
Ingredients:
1 lb lean pork stew meat chopped into ½” pieces
½ c flour or cornstarch
½ tsp kosher salt
½ tsp freshly ground black pepper
½ tsp garlic powder
1 Tbsp olive oil
1/2 yellow onion chopped into 1/2 “ pieces
3 large cloves garlic minced
¾ c or 7-ounce can freshly roasted or frozen green chile, chopped small
3 ½ c or 28 oz can salsa verde or green chile sauce
3 c chicken stock or water, plus 1 tablespoon chicken base
½ tsp kosher salt adjust to taste
4 c diced potatoes about 2 large white or sweet potatoes
Instructions:
Combine the pork, flour, pepper and garlic powder in a gallon size Ziploc bag. Shake to coat thoroughly and then
set aside. In a large pot over medium heat, warm the oil.
Add the fresh garlic and onion and sauté until translucent, approximately 2-3 minutes.
Add the dusted pork and cook until browned, approximately 5 minutes.
Add chiles, salsa verde, stock and salt and bring to a boil. Cover and simmer on low for 45 minutes.
 Add the potatoes and raise heat to boil. Reduce to a simmer and cook until the potatoes are tender,
approximately 15 minutes.
Dehydrate and Repackage:
Dehydrate stew using tray liners at 160°F for 8-10 hours (or overnight)
Weigh out 100-150 g servings using small digital scale
Vacuum pack single servings, label, and store in the freezer until needed
On the Trail: Boil about 1 ½- 2 c water, then turn your stove off. Add stew mixture to pot and stir to combine. The
water should be just covering the stew flakes. Pour off excess water or top it up if needed. Put the lid on your pot
and place it in a cozy. Wait about 10-15 minutes to make sure everything gets thoroughly rehydrated. Then, stir
and check and see if a little more water or time is needed (a little watery is ok, it’s soup afterall). When the meat
and potatoes are soft, the meal is ready. Add a bit of oil if you’d like to add a little tasty fat flavor back in.


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