Prep 30 mins
Cook 2 hrs
A great authentic version.
- 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 Mexico green chilies, peeled seeded and chopped
- 7 cups chicken stock
- 2 teaspoons salt
- 1 1⁄2 lbs potatoes (Yukon Gold work well) or 1 1⁄2 lbs other boiling potatoes
- 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 chiles, 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.
- Stir in 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.
AWSOME stew! The best! So simple and soooo delicious! I made this in pressure cooker, and 6 minutes was all it took to cook to perfection.
Great! Thanks, Fledge
This is the best green chili stew I've ever had -- perfect for a winter's supper. However I think I skimped a bit on the green chilies -- I used about 2 1/2 pounds of chilies and 3 lbs of pork -- which was just hot enough for us without being too spicy. Thanks Mean Chief for sharing this keeper which we will be having often this winter.