New Mexico Green Chili Stew Recipe Pork Recipes

MEXICAN PORK AND GREEN CHILE STEW

Steps:

• Heat oil in a large Dutch oven or large pot over medium heat.
• Spread flour into a wide, shallow dish; add pork and turn to coat, shaking off excess.
• Cook coated pork in hot oil until completely browned, 5 to 7 minutes. Stir onion and garlic in with the pork; continue cooking and stirring until the onion softens, about 5 minutes. Pour diced tomatoes, green chilies, and 2 tablespoons cilantro over the pork mixture; stir. Place a cover on the Dutch oven and simmer the mixture until pork is tender and no longer pink in the center, about 40 minutes.
• Whisk cold water and cornstarch together in a small bowl; stir into the liquid in the Dutch oven and continue cooking until the sauce thickens, 5 to 10 minutes.
• Remove Dutch oven from heat; let dish rest 10 to 15 minutes. Ladle into bowls and top with cheese and desired amount of cilantro to serve.

NEW MEXICO GREEN CHILE STEW

Steps:

• Place the beef tenderloin cubes, pork loin cubes, and masa harina in a plastic bag, and shake to coat the meat. Heat the olive oil in a large skillet over medium-high heat, and cook and stir the meat cubes until evenly browned, about 10 minutes.
• Place the meat, red onion, tomatoes, green chile peppers, beef broth, cumin, potato, garlic, oregano, cilantro, cayenne pepper, salt and white pepper in a slow cooker. Cook on Low until the meat is tender, about 8 hours.

PORK AND GREEN CHILE STEW

Steps:

• Place pork butt, yellow onions, cumin, bay leaves, Mexican oregano, salt, black peppercorns and cayenne in a large saucepan and cover with water by 1-inch. Bring to a boil.
• Lower the heat to medium-low and simmer until tender, about 45 minutes, skimming the surface to remove any scum that forms. Drain in a colander.
• Shred the drained pork and return to the pot. Add the Chile Verde and stir well. Bring to a simmer over medium-low heat, and cook until heated through. Serve hot with tortillas and other desired condiments.
• Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, and remove the seeds and the stems. Chop the peppers and set aside.
• In a large saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring, until tender, about 3 minutes. Add the garlic, jalapenos, oregano, salt, and cumin, and cook, stirring, for 1 minute. Add the flour and cook, stirring, without allowing to color, for 2 minutes. Add the chopped peppers, and stir well to combine. Add the chicken stock, stir well, and bring to a boil. Lower the heat to medium-low and simmer, stirring occasionally, for 30 minutes.
• Remove the chile verde from the heat, add the cilantro, and adjust seasoning, to taste.

AUTHENTIC NEW MEXICO GREEN CHILE STEW

Steps:

• 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.

NEW MEXICO PORK GREEN CHILE STEW

Steps:

• 1. In a large pot melt butter, add onions, saute 5 min. or until soft, turn down the heat low and add in garlic. Saute another 2-3 minutes
• 2. Add frozen green chile (Bueno is the best if you can get it) add in one tub-ful of good water. Cook to thaw.
• 3. Add diced potatoes and pork. Add in Rotel tomatoes and chicken stock. Add in a pinch of Mexican oregano (yes, there is a difference), salt and pepper to taste. I also add in just a pinch of red chile flakes for color. Turn the heat down low and simmer gently on the stove until potatoes are tender. Serve with warm flour tortillas and butter.