Recipe by MzMombo
Traditional New Mexican stew, with succulent pork and fiery chiles. Stick to mild-medium green chiles to avoid spontaneous combustion! There are no potatoes (see notes below for adding separately), so extras freeze nicely. Recipe developed at 6500 ft elevation.
Top Review by Southern Polar Bear
Thank you, thank you, thank you!! I have been searching high and low for a recipe like this one. There is a little hole-in-the-wall restaurant in a small town in Arizona that sells the BEST green burros that I have ever eaten (I've eaten a lot of Mexican food, too). I have tried finding their recipe since the first time that I ate one of their green burros and, as a result, have made many Mexican chile stew recipes. This is, by far, the BEST that I have found and made. With a little (emphasis on little) tweaking I think I will have successfully duplicated their recipe - thanks to you!! Now I will no longer have to come up with excuses to drive the 90 miles just to eat a green burro because now I can make them in my own home! Thank you, thank you, thank you, thank you, thank you, thank you...!!!
- 3 lbs pork butt (aka Boston shoulder)
- 2 -3 tablespoons vegetable oil
- 1 large onion, quartered lengthwise and sliced coarse
- 2 garlic cloves, crushed and minced
- 5 1⁄2 cups water
- 1 (14 1/2 ounce) can diced tomatoes, briefly drained
- 5 teaspoons chicken bouillon
- 1⁄4 teaspoon black pepper
- 3 -4 cups green chili peppers, roasted, peeled, seeded and chopped coarse, mild or medium heat, fresh or frozen (use the larger amount for store-bought frozen Bueno-type chile, it cooks down more than home-frozen)
Directions See How It's Made
- Trim fat from exterior of roast. Cut into slices 1 inch thick; trim and discard excess fat; you will lose about 3/4 lb. to trimmings. Cut trimmed pork into 1-inch cubes.
- Heat oven to 250°F Move top oven rack to lower-middle position.
- In 4-quart or larger Dutch oven, heat 2 tablespoons oil on high until shimmering.
- Add HALF the cubed pork. Brown on all sides, about 8 minutes. Transfer browned pork to a bowl.
- Brown remaining pork, adding 1 tablespoon oil if needed; transfer to bowl.
- Reduce heat to medium-high and add onion. Saute until onion begins to soften, about 4 minutes.
- Add garlic and saute until fragrant, about 30 seconds.
- Add 2 cups water, return heat to high and deglaze pan.
- Add the browned pork, tomatoes, bouillon, black pepper and remaining water.
- Bring to a boil.
- Cover Dutch oven and transfer to oven.
- Bake 1 hour.
- Add green chiles and bake for another hour.
- If potatoes are desired, first separate out any Green Chile Stew that will be frozen. Then add cubed boiling potatoes (1 lb. potatoes for a half recipe) to remaining stew, transfer pan to stovetop and simmer until potatoes are tender.
- Serve potato-free stew over cooked rice.
- Freeze leftovers for up to 6 months.