Pork Soup

Typical New Mexico green chili stew:

Ingredients
3 large potatoes
2 large tomatoes (substitute 1 303 can stewed tomatoes)
1 can chicken broth
1 can (7 oz.) diced green chilies
2 cloves garlic, minced or garlic power to taste
1 pound boneless smoked extra-lean pork chops or any tender lean pork will do.
1 teaspoon salad oil
Hot sauce

Preparation

1. Cut potatoes into 1/2-inch pieces. Core and chop tomatoes. In a 5- to 6-quart pan, combine potatoes, tomatoes, broth, chilies, and garlic. Bring to a boil over high heat; cover, reduce heat, and simmer until potatoes are tender when pierced, 12 to 15 minutes.

2. While potatoes simmer, trim off and discard excess fat from pork. Cut pork crosswise into 1/4-inch-wide strips, then cut strips in half. Heat oil in skillet and add pork - cook over medium-high heat, stirring often, until pork is lightly browned and cooked through, about 7 to 10 minutes. Remove from heat; set aside.

3. When potatoes are tender, stir in pork; simmer just long enough to warm meat through. Add 1 or 2 drops of hot sauce, if desired.

Serves about 4

Green chile stew is gooooooood.

I use pork (ground or cubed) as a substitute for nearly everything that calls for beef.

Just find a soup or stew recipe you like and substitute equal amounts.

If you are wanting something that enhances and highlights the specific taste of pork, I can probably find you some recipes for that.

Here's one to get you started:

http://www.applesforhealth.com/HealthyEntrees/prkglh2.html

Pork Goulash

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Ingredients:
1 tablespoon olive oil
12 ounces (360 g) pork tenderloin, cut into 1/2-inch cubes
2 medium onions, chopped
2 large garlic cloves, minced
2 tablespoons (18 g) unbleached all-purpose flour
2 tablespoons (30 ml) hot paprika
1 teaspoon (5 ml) caraway seeds
1 cup (240 ml) dry white wine
2 tablespoons (28 g) tomato paste
1 medium green bell pepper, seeded and chopped
1 medium thin-skinned potato, peeled and cut into 1/2-inch cubes
2 large plum tomatoes, chopped
6 cups (1.4 l) 98% fat-free, no-salt-added canned chicken broth
salt (optional) and freshly ground pepper to taste
4 ounces (120 g) dried wide yolk-free egg noodles
1/4 cup (58 g) fat-free sour cream for garnish (optional)

Instructions:
In a large soup pot, heat oil over medium heat. Add pork tenderloin (in batches if necessary) and brown on all sides. Using a slotted spoon transfer pork to a dish and set aside. Add onions and garlic to pot and sauté over medium-low heat, stirring occasionally, until onions are golden, about 6 minutes.

Stir in the flour, paprika, and caraway seeds. Cook, stirring, for 2 minutes. Stir in wine and bring the mixture to a boil. Add tomato paste, bell pepper, potato, tomatoes, and chicken broth. Return pork to the pot and stir to blend. Reduce heat and simmer, partially covered, until pork is tender, about 1 hour. Season with salt (if using) and pepper to taste.

Meanwhile cook noodles according to package directions until al dente or what?. Drain and divide between 4 shallow soup bowls. Top with hot soup. If desired, garnish each serving with a dollop of sour cream.