Serves: 6
Total Calories: 122

2 pounds pork, cubed
1 to 2 tablespoon cooking oil
3 medium potatoes
2 medium onions, chopped
3 to 4 cloves garlic, minced
1 teaspoon fresh chopped oregano
1 teaspoon fresh chopped basil
2 (10-ounce) cans diced tomatoes
8 green chilies, coarsely chopped
2 cups water

Brown pork cubes in the cooking oil in a 12-inch Dutch over low heat. While the meat is browning, boil the whole potatoes for 5 minutes in a separate pot or DO. Let them cool and then cube. Add onion and garlic to meat as it browns and cook for about 5 minutes. Then add tomatoes, green chiles, spices, and water. Simmer, covered, for about an hour or until meat is fork tender. If necessary, add water 1/2 cup at a time. Now add the cubed potatoes and simmer about another 30 minutes.

VARIATIONS: If fresh oregano, basil, and green chiles are not available, substitute dried equivalents for the herbs and canned equivalent for the chiles. If canned tomatoes are used that already have basil, garlic, and/or oregano, omit those ingredients from the recipe.

Nutritional Facts:

Serves: 6
Total Calories: 122
Calories from Fat: 23

More Recipes from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook:
Basque Red Bean Soup
Beet Soup
Bina's Minestrone Soup
Cabbage And Potato Soup
Cathy's Black Bean Soup
Classic Green Chili Stew
Czech Mushroom And Barley Soup
French Onion Soup
Jane's Taco Soup
Peanut Soup
Pozolé
Russian Fish Soup
Sauerkraut Soup
Southern Beef Stew
Traditional Irish Stew
Tri-Cities Rod & Gun Club Fish Chowder
Vegetarian Stew
Willie's Green Chili