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.

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Name: Green Chile Stew
Prep time: 45 min
Total time: 5 h 45 min
Yield: 10
Cuisine: not set
Ingredients: 2 cups Big Jim New Mexico green chiles roasted, peeled, and deseeded; 2 cups Sandia New Mexico green chiles roasted, peeled, and deseeded; 4 pounds Pork lean, cut into cubes; 6 tablespoons Olive oil light, refined for frying; 1 cup White wine; 3 large Onion diced; 8 clove Garlic minced; 3 cups Water; 2 can (15 oz) Beef stock; 1 large Potato peeled, minced; 1 teaspoon Oregano; 1 teaspoon Cumin ground; 1/4 cup Flour; 2 teaspoons Salt

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INGREDIENTS

2 cups Big Jim New Mexico green chiles ; roasted, peeled, and deseeded
2 cups Sandia New Mexico green chiles ; roasted, peeled, and deseeded
4 pounds Pork ; lean, cut into cubes
6 tablespoons Olive oil ; light, refined for frying
1 cup White wine
3 large Onion ; diced
8 clove Garlic ; minced
3 cups Water
2 can (15 oz) Beef stock
1 large Potato ; peeled, minced
1 teaspoon Oregano
1 teaspoon Cumin ; ground
1/4 cup Flour
2 teaspoons Salt

Servings

INSTRUCTIONS

In two batches, brown the pork cubes in 2/3 of the oil. Deglaze the pan with white wine and place the pork in the cooking pot of a slow cooker. 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). Simmer for 4 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.

NOTES

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Green Chile Stew

2 cups Big Jim New Mexico green chiles roasted, peeled, and deseeded
2 cups Sandia New Mexico green chiles roasted, peeled, and deseeded
4 pounds Pork lean, cut into cubes
6 tablespoons Olive oil light, refined for frying
1 cup White wine 
3 large Onion diced
8 clove Garlic minced
3 cups Water 
2 can (15 oz) Beef stock 
1 large Potato peeled, minced
1 teaspoon Oregano 
1 teaspoon Cumin ground
1/4 cup Flour 
2 teaspoons Salt

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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Nutrition

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Serving Size: 1 Serving (350g)
Recipe Makes: 10 Servings

Calories: 481
Calories from Fat: 264 (55%)

Amt Per Serving		% DV

	Total Fat 29.3g	39 %
	Saturated Fat 9.9g	50 %
	Monounsaturated Fat 13.5g
	Polyunsanturated Fat 3.1g
Cholesterol 121.6mg		37 %
Sodium 107.2mg		4 %
Potassium 856.7mg		23 %
Total Carbohydrate 15.1g		4 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 13.3g
Protein 36.3g		52 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 481

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