Green Chile Stew
Source of Recipe
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List of Ingredients
3 lbs Boston Pork Butt, cut into 1 1/2 " cubes
2 tbsp vegetable oil
2 lg onions, peeled and chopped
2 cloves garlic, peeled and minced
2 qts chicken stock
18 hatch chiles, roasted, peeled, seeded, and chopped (approx. 1 1/2 cups)
6 sm tomatoes, peeled, seeded and chopped
6 med potatoes, peeled and diced
1/2 tsp toasted Mexican oregano
1/2 tsp toasted ground cumin
salt to taste
1 bunch cilantro, fresh
1 jar crema mexicana, 1 jar
In a large skillet, brown pork over medium-high heat for about 10 minutes. Transfer pork to large stockpot. Add oil to skillet. Add onions and cook over medium heat until softened, about 7 minutes. Reduce heat, add garlic and sauti for 1 minute. Transfer onions and garlic to stockpot. Add one quart stock to skillet and deglaze it. Add this stock, the remaining stock, chiles, tomatoes, potatoes, oregano and cumin to stockpot. Salt to taste. Simmer on low heat for 1 1/2 hours, until pork is very tender. Ladle into bowls, garnish with cilantro leaves. Stir crema mexicana into soup for a creamy consistency.
Recipe
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