Charlie's Green Chile Stew

Name: Charlie's Green Chile Stew
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 1/4 cup lard (or oil); 1 lb lean pork, cut in 11/2 inch cubes (we use tenderloin); 2 tablespoons all-purpose flour; 1 lb potato, cubed; 3 cups finely chopped tomatoes (we use Muir Glen Fire Roasted, a mix of both diced and crushed); 3/4 cup roasted peeled and chopped green chili; 2 finely chopped garlic cloves; 1/4 ounce dried chile pequins or 1/4 ounce Tabasco sauce; 1/2 teaspoon salt (to taste); 2 quarts water (we use homemade chicken stock if we have it) or 2 quarts stock (we use homemade chicken stock if we have it)

Recipe by zeldaz51

From NEW MEXICO magazine, 8/08 Charlie was Charles Elias, who ran Charlie’s Front and Back Door in Albuquerque. I love this stuff! I freeze it without the potatoes, as I dislike their change in texture when thawed, add raw cut-up potatoes to it after thawing and heat until potatoes are tender. Serves 4 generously.

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READY IN: 1hr 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

¹⁄₄

cup lard (or oil)
1

lb lean pork, cut in 11/2 inch cubes (we use tenderloin)
2

tablespoons all-purpose flour
1

lb potato, cubed
3

cups finely chopped tomatoes (we use Muir Glen Fire Roasted, a mix of both diced and crushed)
³⁄₄

cup roasted peeled and chopped green chili
2

finely chopped garlic cloves
¹⁄₄

ounce dried chile pequins or 1/4 ounce Tabasco sauce
¹⁄₂

teaspoon salt (to taste)
2

quarts water (we use homemade chicken stock if we have it) or 2 quarts stock (we use homemade chicken stock if we have it)

DIRECTIONS

Heat lard over medium heat in a heavy 4-qt. pot. Dredge pork cubes in flour, brown in melted lard about 15 minutes, then add remaining ingredients. Simmer, partially covered, about 65 minutes. Can be cooked in a slow cooker for 4-6 hours, using less liquid.