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Traditional New Mexico green chile stew




Source of Recipe


unknown


List of Ingredients





3 Cups of lean pork, cubed into ¾ x ¾ inch cubes
1 Medium-sized yellow onion, diced
4 Potatoes, peeled and cubed into 1” chunks
4 Cups of whole, roasted, peeled and stemmed Hatch green chile
2 Cups slightly-crushed peeled tomatoes (canned stewed are ok)
3 Cloves of minced garlic
1 Teaspoon salt (or to taste)
1 Teaspoon flour
4 Quarts of water
1 Tablespoon of shortening or cooking oil
Heat cooking oil in a large frying pan, add pork and sauté until slightly
Golden (about 2-minutes). Set aside.
Rinse potatoes in cold water and add them to water in a 6-8 quart sauce pan or stock pot and bring to boil. Cook for ten-minutes, then add chile, garlic, onions, salt and tomatoes, lower heat to a simmer. Add flour to thicken, if desired. Continue to simmer for about a half-hour, then add the pork and simmer for at least another half-hour (best results if you simmer for an hour).
Serve in 16 ounce bowls with plenty of the broth.





Recipe