Serving
(click to enlarge)

Pork & Green Chili Stew
USA - New Mexico

Serves:
Effort:
Sched:
DoAhead:  
3 main  
**
1-1/2 hr 
Yes

A standard every-day dish in New Mexico, this easy to make chili stew is just moderately hot. It can also made with more pork and no potatoes. This recipe can easily be doubled and reheats well.



1
2
9
10
10
9
2
1-1/2
1/2
1/4
#
cl
oz
oz
oz
oz
T
c
t
t
Pork (1)
Garlic
Onion
Potatoes (2)
Green Chili (3)  
Tomatoes
Oil
Water
Salt
Pepper
PREP   -   (35 min)
  1. Cut PORK into 1 to 1-1/2 inch cubes.
  2. Crush GARLIC and chop fine, Chop ONION small. Mix.
  3. Cut POTATOES into 3/4 inch cubes. Hold in cold water until needed.
  4. Blast CHILIS with your propane torch and rub the skins off under running water. Stem, seed and chop small. Peel TOMATOES and chop medium. Mix.
RUN   -   (2-1/4 hrs)
  1. In spacious sauté pan heat Oil and fry Pork cubes stirring until lightly browned on all sides.
  2. Stir in Onion mix and fry stirring until translucent, another 2 or 3 minutes.
  3. Stir in Chili mix, Water, Salt and Pepper. Bring to a boil, cover and simmer slowly until Pork is fairly tender, about 1-1/4 to 1-3/4 hours.
  4. Stir in Potatoes. Bring back to a boil and simmer covered for another 20 minutes or until potatoes are tender.
  5. Serve with warmed flour tortillas or rice.
NOTES:
  1. Pork:   Weight is for boneless and all excess fat removed. Butt, shoulder or leg are all fine.
  2. Potatoes:   White Rose are good for dishes of this sort. Avoid Yukon Gold type potatoes which disintegrate into mush when cooked a little long. For details see our Potatoes page.
  3. Green Chili:   New Mexico or Anaheim long green chili (or similar). For details see our Chili Page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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