Email to MEAN CHEF      

Green Chile Stew

Source of Recipe

???


List of Ingredients

2 medium white onions, chopped
8 cloves garlic, minced
3 tablespoons vegetable oil
4 1/2 lbs boneless pork shoulder, trimmed of excess fat and cut into 1 inch pieces
5 lbs frozen roasted New Mexican green chilies, peeled seeded and chopped
7 cups chicken stock
2 teaspoons salt
pepper
1 1/2 lbs potatoes (Yukon Gold work well) or other boiling potatoes



Recipe

In a large heavy pot cook the onions and 6 of the garlic cloves in the oil over moderate heat, stirring, until the onions are softened, add the pork, the stock, and the salt, and simmer the mixture, uncovered, adding water if necessary to keep the pork barely covered, for 1 1/2 hours. Or you can put into a 300 degree oven for about 3 hours, adding the potatoes and chiles in the last hour.
Stir in the chiles and the potatoes, peeled and cut into 1-inch pieces, making sure they are covered by the cooking liquid, and simmer the mixture, stirring occasionally, for 30 minutes, or until the pork and the potatoes are tender.
Stir in the remaining 2 garlic cloves, salt and pepper to taste and simmer the stew for 5 minutes.
The stew may be frozen or made 3 days in advance, cooled, uncovered, and kept covered and chilled.

Note: you can also add 1 or 2 cans (14oz) of diced tomatoes when you add the stock. You can also omit the potatoes.