Pueblo Green Chile Stew

Submitted by Barb G.

"A very good Mexican Stew. The recipe comes from Jane Butel's New Mexican cooking"

 

• Ready In: 2hrs
• Ingredients: 10
• Serves: 4

ingredients

• 2 lbs boneless pork, cut into 1 inch pieces
• 3 tablespoons flour
• 2 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

directions

1. lightly coat pork cubes with flour.
2. Melt butter in a large heavy skillet or saucepan.
3. Add pork cubes a few at a time, stirring to brown well.
4. Push to side of pot.
5. Add onion and garlic, cook until onion is soft.
6. Stir in browned meat.
7. Add tomatoes, then salt, oregano and cumin.
8. Cover and simmer 1 hour, stirring occasionally and adding water as needed.
9. Add green chiles; simmer 30 minutes or longer adding a little more water if necessary, until flavors are well blended.
10. Taste and adjust seasonings.

Reviews

[Lynn in CO]

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!!

 

[Dan H]

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.

 

[CookbookCarrie]

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!