Ingredients:
2 boneless pork chops, butterflied,diced into small bite-sized pieces
salt and pepper
1 tablespoon oil
4 potatoes, diced
1 cup salsa verde
1 (10 ounce) cans rotel
3 chipotle chiles
1 cup strong black coffee
1 cup beef broth
1 cup frozen corn
1/2 limes, squeezed
2 tablespoons cilantro
3 tablespoons flour
1/4 cup water
Directions:
Place one tablespoon oil in a large dutch oven or soup pot.
Sprinkle chops with a small amount of salt and pepper and saute until browned and starting to get crispy.
Add the diced potatoes, salsa verde, Rotel, chipotle chilis, coffee, beef broth and lime juice.
Stir well and simmer approximately 30 minutes.
Potatoes should be tender.
Add corn and continue to simmer another 10 minutes.
Mix flour and water in a small jar or container with lid, shaking until well mixed.
Add one ladle or 1/4 cup of the broth to the jar and mix well.
Slowly stir this mixture back into the pot of stew, stirring constantly.
This will thicken the broth.
Simmer for 5 minutes.
Add cilantro at the end of cooking time and serve.
May garnish with more cilantro if desired.
Servings: 4-6
Time preparation: 10 min.
Time total: 70 min.