Recipe by Barb G.
A very good Mexican Stew. The recipe comes from Jane Butel's New Mexican cooking
Top Review by 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!!
- 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
Directions See How It's Made
- 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.