Prep 10 mins
Cook 3 hrs
This is mouth watering, make you glow-in-the-dark hot. If you don't want such a spicy dish, pick chiles marked "mild", but it just won't be the same! This is very traditional for the winter and Christmas season in American Hispanic communities.
- 1 tablespoon oil
- 2 lbs pork, cubed
- 2 large potatoes, peeled and cubed
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 cups fresh roasted chopped green chilies or 1 lb chopped canned green chili peppers or 1 lb frozen green chili pepper
- 1 tablespoon cumin
- 1 teaspoon oregano
- salt and pepper
- 2 cans beer
- Brown the pork, onion, and garlic in the oil.
- Add the beers and the seasonings, and simmer on low 2 hours.
- Add potatoes and simmer 1/2 hour.
- Add chiles and simmer one hour longer.
- If necessary, add another beer.
- Add more salt and pepper to taste.
- When properly cooked, this is HOT.
- (Or, after the first step put all ingredients in crockpot on low and come back 8-10 hours later).
Here are suggestions as to how to improve this recipe, from an Arizona/New Mexico green chile stew aficionado/fanatic. Avoid canned chiles. They dissolve to nothing and are tasteless. Authentic New Mexico GCS is made with Anaheims or Big Jims. Buy them already roasted on-line from Hatch, NM or get them at the store and roast yourself. DONâ€™T add cumin. DON"T use beer: use chicken, beef, or vegetable stock [Wolfgang Puck Veg stock is really good. Use FRESH oregano. Also add fresh chopped thyme This recipe calls for way too much stove time - brown the meat first, than simmer only until the meat is very tender -one hour should be enough. Double the garlic. Dredge the cubed meat in seasoned flour and brown quickly. The flower helps thicken the stew. Also, try dredging the meat before browning in Masa Harina [Mexican corn meal flour] for a nice flavor. Use pork shoulder, trimmed of excess fat. You need a good fat content for flavor. It makes a big difference! The BEST GCS on the planet is at Tia Sophias in Santa Fe, on San Francisco across from the Lensic. they use beef, not pork. Try both ways!
this was great!! i made this for the office to have for lunch and every morsel was devoured. i used an almost 3 lbs. pork tenderloin and kept everything else the same but added fresh poblano, more roasted chiles from the freezer (the last of my fall batch :() and some chicken bouillion along with the beer. served with green chile cheese mini corn muffins, fritos scoops, sour cream and shredded cheese. will make again, great flavor, this one's a keeper!! using your own chiles are key with a recipe like this, you can't achieve that flavor with regular canned green chiles. thanks for posting!!!!
After a trip to Hatch, NM for the chile festival and 50lbs of roasted chiles, I was looking for lots of recipes. This was so good ! I used a little more than 2 cups of chiles and it was very spicy! Which is what I wanted ! I used 1 can of beer and about 2 cans of beef broth. It was perfect ! I will be making this again and again ! Thanks