This comforting New Mexican stew will get you through January and keep your family warm and full. Traditional and flavorful.
Green Chile Stew
Ingredients
- 2 pounds boneless pork cut into 1-inch cubes (or use potatoes to go vegan)
- 3 tablespoons all -purpose flour
- 2 tablespoons butter (or olive oil)
- 1 cup white onion, chopped
- 2 garlic cloves, minced
- 3 cups ripe tomatoes, peeled and chopped
- 1 teaspoon salt
- ½ teaspoon dried leaf oregano
- ¼ teaspoon ground cumin
- Water as necessary
- 20 fresh New Mexico green chiles, roasted, peeled, seeded, deveined and chopped OR 4 4-ounce cans of New Mexico green chile, chopped. Pueblo chile also works for this recipe!
Directions
- Toss pork with flour to coat. In a 4-quart Dutch oven or heavy pot heat butter or olive oil and add pork cubes (or cubed potatoes) a few at a time. Stir to brown. Push to side of pot add onion and garlic. Cook until onion is soft. Stir in browned pork.
- Add tomatoes, salt, oregano, and cumin. Cover and simmer for 1 hour, adding water as necessary and stirring occasionally. Add chiles, simmer 30 minutes more and continue adding water as necessary.
Makes 4 servings.
Adapted from: Clyde Casey, Red or Green New Mexican Cuisine, (University of New Mexico Press, November 15, 2013).
Optional: Add some diced Tomatillos for more depth of flavor and to thicken the stew.
Toppings: Add cilantro, diced green onions, diced tomatoes , pickled jalapenos, and/or cheese for toppings!
