New Mexico Style Recipes: A Complete Cookbook of Down-Home Dish Ideas! by Barbara Riddle

Author:Barbara Riddle [Riddle, Barbara]
Language: eng
Format: epub
Publisher: UNKNOWN
Published: 2019-07-31T22:00:00+00:00

17 – Green Chili Stew

This hearty dish was inspired by New Mexico cuisine in its most basic form. You can make it a vegetarian stew if you prefer, just by leaving out the pork.

Makes 6 Servings

Cooking + Prep Time: 2 hours 10 minutes

Ingredients: • 1 tbsp. of oil, olive

• 1 lb. of cubed pork shoulder, boneless

• 4 chopped garlic cloves

• 1 chopped onion, large

• 1 tsp. of cumin, ground

• 1 tsp. of Mexican oregano, dried

• 2 lbs. of roasted chilies, New Mexican

• 4 diced chili peppers, serrano

• 1 peeled, cubed large potato, russet

• 3 chopped Roma tomatoes

• 1 x 14 1/2-oz. can of broth, vegetable

• Kosher salt, as desired

Instructions:

1. Heat oil in large pot on med-high. Add cubed pork, oregano, cumin, onion and garlic. Stir while cooking till pork browns.

2. Stir and cook for several minutes more. Add vegetable broth. Reduce heat down to low. Simmer for 1/2 hour or so.

3. Add potato. Simmer for 45-50 minutes. Chilies can be roasted while potatoes are simmering. Peel chilies, remove seeds, chop and pour into stew. Add serrano peppers. 4. Watch the stew as it simmers. If it gets dry, add a bit of water. When the pork becomes tender and the potatoes have softened, add tomatoes. Cook for 10 more minutes. Remove from heat. Serve.

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