Green Chile Stew

 

Hey all you chile lovers, here is the classic green chile stew.  I love to make this stew  on a cold, rainy afternoon while watching a great horror film.  Serve this with fresh tortillas and you will wow your family and friends.  

This stew is so versatile, you can make it with chicken, beef, turkey, or even pinto beans.  You can add more vegetables, the sky is the limit.  I am really excited to hear what you all think about this recipe, and if you tried making it.  Tag me on Instagram!  https://www.instagram.com/redorgreen10/

Traditional New Mexican Green Chile Stew

1 – 1 ½ cups chopped New Mexican green chile (if you don’t have fresh, you can find frozen here)

1 ½ lbs pork shoulder, or pork loin, diced to 1-inch thick

3 tablespoons canola oil

3 tablespoons flour

1/2 cup onion, diced

3 garlic cloves, minced

6 cups chicken broth, or beef broth

1 ½ teaspoon salt

1 (10 ounce) can diced tomatoes

4 large potatoes, diced 1-inch thick

 

 

DIRECTIONS

1.  Roast green chiles on the stove in a cast iron, or in the oven, turning often to evenly darken skin making sure they don't burn.

 

2.  Once charred cover with a dishcloth for at least 10 minutes to steam the skins off.

 

3.  Cut the meat into 1-inch think chunks.

 

4.  Chop ½ cup onion and 3 garlic cloves. 

 

5.  Heat oil in pan and cook pork until slightly browned, about 2 minutes. 

 

6.  Add onions and cook for another minute, and then add garlic.

 

7.  Add flour and cook for 2 minutes, stirring continuously.

8.  Add broth and bring to a simmer, let simmer for 1 hour.

9.  Peel skin from chiles, chop and set aside.

10.  Once pork has simmered for 1 hour, add the tomatoes, potatoes and chopped green chile.  Let cook for an additional 30-45 minutes.  Until potatoes are cooked. 

Serve with warm tortillas, or crackers.  You can substitute chicken, beef, or turkey for the pork.  Cook it vegetarian and add pinto beans.