Regional U.S.

Green Chile Stew

Name: Green Chile Stew
Prep time: 25 min
Cook time: 1 h
Yield: 8 servings
Ingredients: 2 ½ pounds Pork shoulder, cut in 1-inch pieces; ¼ cup All-purpose flour; 3 tablespoons Vegetable oil; 1 Yellow onion, chopped; 4 Garlic cloves, minced; 2 cups Roasted green chiles (Hatch if you can), chopped; 1 ½ pounds Russet potatoes, cubed; 6 cups Water; 2 teaspoons Kosher salt; 1 teaspoon Ground cumin; 1 teaspoon Dried oregano

Roasted Hatch chiles, tender pork, and potatoes.

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Prep25 min

Cook1 hr

Serves8

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New Mexico in a bowl. Pork browns hard, roasted green chiles bring the heat, and potatoes make it a meal. Warm flour tortillas for sopping are strongly encouraged.

Ingredients

Set servings and the amounts update themselves. This is the only ingredient list on the page.

8 servings or type

2 ½ pounds Pork shoulder, cut in 1-inch pieces

¼ cup All-purpose flour

3 tablespoons Vegetable oil

1 Yellow onion, chopped

4 Garlic cloves, minced

2 cups Roasted green chiles (Hatch if you can), chopped

1 ½ pounds Russet potatoes, cubed

6 cups Water

2 teaspoons Kosher salt

1 teaspoon Ground cumin

1 teaspoon Dried oregano

Steps

Toss the pork with the flour and salt. Brown in the oil in a large pot over medium-high, in batches, about 8 minutes per batch; remove.
Cook the onion 5 minutes until soft; add the garlic, cumin, and oregano for 1 minute.
Return the pork with the green chiles, potatoes, and water. Simmer 45 minutes, until the pork is tender and the broth thickens. Makes about 10 cups.

Tip: Brown the pork in batches with room to spare. Crowded meat steams; spaced meat sears.

Green Chile Stew

Ingredients

Steps

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