Green Chile Stew
I always look forward to the green chile harvest. I usually freeze some of the roasted green chiles, so that I can make this delicious recipe year-round.
Yield: 10 Servings Ready in 3 hours, 45 minutes
18 people trying soon
|2 cupsBig Jim New Mexico green chiles; roasted, peeled, and deseeded|
|2 cupsSandia New Mexico green chiles; roasted, peeled, and deseeded|
|4 poundsPork; lean, cut into cubes|
|6 tablespoonsOlive oil; light, refined for frying|
|1 cupWhite wine|
|3 largeOnion; diced|
|8 cloveGarlic; minced|
|2 can (15 oz)Beef stock|
|1 largePotato; peeled, minced|
|1 teaspoonCumin; ground|
Green Chile Stew Preparation
In two batches brown the pork cubes in 2/3 of the oil. Deglaze the pan with white wine and place with the pork in a cooking pot. Brown the onions over high heat in last the 1/3 oil, stirring occasionally. Add garlic in last few minutes of frying. Deglaze the pan with some of the water. Add all the ingredients, except flour and salt to the cooking pot and bring almost to a boil (180 deg F). Place in a heated crock pot and simmer for 3 hours.
Mix flour in a little cold water and stir into stew. Simmer for another hour. Add salt and let cool. Refrigerate.
Reheat and serve.
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Green Chile Stew Reviews
[I posted this recipe.]
2 years, 9 months, 1 weeks, 1 days, 11 hours, 39 minutes ago