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Cook1 hr 30 mins
A very good Mexican Stew. The recipe comes from Jane Butel's New Mexican cooking
Make and share this Pueblo Green Chile Stew recipe from Food.com.
- 2 lbs boneless pork, cut into 1 inch pieces
- 3 tablespoons flour
- 2 tablespoons butter or 2 tablespoons lard or 2 tablespoons bacon drippings
- 1 cup chopped onion
- 2 cloves garlic, minced
- 3 cups chopped peeled tomatoes (canned or fresh)
- 1 teaspoon salt
- 1⁄2 teaspoon Mexican oregano
- 1⁄4 teaspoon ground cumin
- 20 fresh green chilies, parched,peeled and chopped
- lightly coat pork cubes with flour.
- Melt butter in a large heavy skillet or saucepan.
- Add pork cubes a few at a time, stirring to brown well.
- Push to side of pot.
- Add onion and garlic, cook until onion is soft.
- Stir in browned meat.
- Add tomatoes, then salt, oregano and cumin.
- Cover and simmer 1 hour, stirring occasionally and adding water as needed.
- Add green chiles; simmer 30 minutes or longer adding a little more water if necessary, until flavors are well blended.
- Taste and adjust seasonings.
I made this last night and we loved it! I served it w/home made tortillas from a local Hispanic food store. I didn't use the 20 chiles as the recipe called for, I used about a dozen Sonoran green chiles that I got from a local farmer's market that were roasted and then frozen (b/c I had to buy a bushel!) and they worked great for this recipe. My husband doesn't like REAL hot-spicy, so the sonoran were perfect for our tastes. Next time I'll make the chunks of pork smaller, as that would be our preference. This is a definite new favorite! Thanks for the recipe!!
Muy bueno!! My wife and I both loved this stew. I kicked up the heat level by using a combination of anaheim and jalapeno chiles, since we both like very spicy food. I am sure I will be making this recipe often.
I loved this recipe. Very easy to do and not at all hard to find most of the ingredients. I couldnt get the fresh green chile's so I used the fresh frozen ones, one tub of hot & one tub of mild. This was excellent and I am adding it to my weekly/biweekly rotation!