Desert Green Chili Stew
- 1 Dehydrator
- 1 lb lean pork stew cut into 1/2 inch pieces
- ½ cup flour or cornstarch
- ½ tsp kosher salt
- ½ tsk ground black pepper
- ½ tsp garlic powder
- 1 Tbsp olive oil
- ½ yellow onion diced
- 3 cloves garlic minced
- 7 oz can green chilis
- 3 ½ cup salsa verde or green chili sauce
- 3 cups chicken stock or water
- ½ tsp salt to taste
- 4 cups potatoes diced
- 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 stew using tray liners at 160°F for 8-10 hours (or overnight)
- Let everything cool to room temperature.
- Weigh out 100-150 g servings using a small digital scale.
- Vacuum pack single servings, label, and store in the freezer until needed
On the Trail:
- Boil about 1 ½- 2 cups 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 rehydrated. Then, stir and check and see if a little more water or time is needed (a little watery is ok, it’s soup). When the meat and potatoes are soft, the meal is ready.
Serve with flour tortillas or corn chips. If you’d like the meat shredded instead, you could place a whole pork roast with all ingredients in a crock pot, slow cook it for 4-6 hrs., then remove the pork, shred with 2 forks, and return it to the stew.