Prep 45 mins
Cook 2 hrs
i first had this when i went to albuquerque to visit family 15 years ago...wow is this good!! after several attempts to recreate & falling short i've finally perfected it...at least in my mind but i haven't had the real stuff in over 8 years :( this recipe is so tasty and worth the time it takes to put together...try it out!
- 12 -15 hatch green chilies (if not available anaheim will work too)
- 2 lbs pork shoulder
- 2 tablespoons vegetable oil
- 1⁄2 cup onion, finely chopped
- 2 minced garlic cloves
- 1 -2 jalapeno, diced (only necessary if using anaheim chiles)
- 6 cups chicken broth
- 6 ounces beer (optional)
- 1⁄2 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 bay leaves
- 1⁄2 teaspoon cumin
- 1 (10 ounce) can diced tomatoes
- 3 large potatoes, diced 1/2-inch
- 2 tablespoons butter
- 2 tablespoons flour
- Broil green chiles in the oven turning often to evenly darken skin making sure they don't burn.
- Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.
- While the chiles are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes.
- add jalepeno, broth, half a can of beer, spices.bring to a simmer.
- let simmer for 1 hour.
- Peel skin from chiles, chop and add to the pot (including the seeds).
- Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed).
- Simmer until potatoes are done.
- melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly -- add to the pot.
This recipe is amazing. I got a bushel of hatch chilies at the chili fest in pueblo Colorado. They roasted and peeled them for me at the fest. Ive had them in my freezer for a couple months. I added some habanero because i love spicy. But this recipe is simply amazing!
Super great recipe, similar to mine, living in the southwest, we make this quite often, especially in the fall when the weather starts to cool down.
only difference I have is that I fire up my charcoal grill and roast the chili's on the grill, when they are roasted, simply put in a plastic bag for bout an hour, then they peel very easy, I also roast my fresh tomatoes,onions, and garlic. And the pork on the grill as well as the jalapeno's. Better tasting..tasting and no mess in the kitchen. Excellent flavor when using mesquite charcoal...don't forget to drink half the beer while your roasting everything. Super recipe kind thanks. El paso.
This is a good Green Chile Stew recipe. I did not add beer, I've lived in New Mexico for decades and have never seen it used. I just substitute about a cup of water and added about 4 ounces of tomato sauce and a chopped tomato along with the canned tomatoes. It was delicious!