Authentic New Mexico Green Chile Stew
i first had this when i went to albuquerque to visit family 15 years ago...wow is this good!! after several attempts to recreate & falling short i've finally perfected it...at least in my mind but i haven't had the real stuff in over 8 years :( this recipe is so tasty and worth the time it takes to put together...try it out!
37
People talking
INGREDIENTS
Nutrition- 12 -15
- 2lbs pork shoulder
- 2tablespoons vegetable oil
- 1⁄2
- 1 -2jalapeno, diced (only necessary if using anaheim chiles)
- 6cups chicken broth
- 6
- 1⁄2teaspoon oregano
- 1teaspoon salt
- 1teaspoon pepper
- 1⁄2teaspoon cumin
- 1(10 ounce) can diced tomatoes
- 3
- 2tablespoons butter
- 2tablespoons flour
DIRECTIONS
- Broil green chiles in the oven turning often to evenly darken skin making sure they don't burn.
- Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.
- While the chiles are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes.
- add jalepeno, broth, half a can of beer, spices.bring to a simmer.
- let simmer for 1 hour.
- Peel skin from chiles, chop and add to the pot (including the seeds).
- Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed).
- Simmer until potatoes are done.
- melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly -- add to the pot.