Pueblo Stew Recipes

PUEBLO GREEN CHILI STEW

Steps:

• In a large Dutch oven, brown half of the pork at a time in oil. Add remaining ingredients. Cover and simmer for 1 hour or until pork is tender.

PUEBLO STEW

Steps:

• In a large dutch oven, brown pork in batches in oil over med. heat.
• Add remaining ingredients.
• Bring to a boil.Reduce heat;cover and simmer for 1 hr, until pork is tender.

PUEBLO GREEN CHILE STEW

Steps:

• 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.

PUEBLA CHICKEN AND POTATO STEW

Steps:

• Bring chicken, water, 2 onion quarters, and 1 teaspoon salt to a boil, covered, in a 4- to 5-quart pot over moderately high heat. Boil 10 minutes, then remove from heat and let stand, covered, until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate, reserving broth with onion. When cool enough to handle, coarsely shred chicken, discarding skin and bones.
• While chicken is cooking, heat a dry well-seasoned small cast-iron skillet over moderate heat until hot, then brown garlic and remaining 2 onion quarters on all sides, turning with tongs, about 5 minutes. Peel garlic and transfer with onion to a blender. Add tomatoes with juice, chiles, and oregano, then purée until smooth.
• Cook chorizo in oil in a 12-inch heavy skillet over moderately high heat, stirring, until fat is rendered, about 2 minutes. Carefully add purée (it will splatter and steam) and cook, stirring frequently, until thick, about 10 minutes.
• Peel potatoes and cut into 3/4-inch pieces, then add to reserved broth with remaining teaspoon salt. Simmer, covered, stirring occasionally, until potatoes are almost tender, about 10 minutes.
• Add potatoes and onions to chorizo mixture along with 2 cups broth (save remainder for another use). Stir in chicken and simmer 10 minutes. Serve sprinkled with cheese.
• *Available at Latino markets and some specialty foods shops.

PUEBLO WHITE POSOLE STEW

Steps:

• The stew will be thicker and more delicious if you first boil pork bones and then put the broth into the fridge overnight to let the fat rise to the surface. Take off the layer of fat the next day and use the broth in place of water for your stew.
• If using fresh or frozen posole, boil until it pops, and then add all other ingredients, cover with water (or pork broth) and simmer the stew very slowly until done.
• If using canned hominy, use the juice from the can for added flavor. Cooking time may be reduced using canned hominy.
• Adjust seasonings and serve with warm, flour tortillas.

PUEBLO STEW

Steps:

• In a 4- to 5- quart pan, cook onion, garlic, and spices in oil until onion starts to brown. Add squash, tofu, hominy, and tomatoes and cook about 5 minutes. Add green and pinto beans, bouillon, and water. Simmer uncovered about 30 minutes, until tender and until consistency is that of thick stew. Add minced cilantro and ladle into bowls. Garnish with additional cilantro, shredded Jack cheese, and sour cream. Serve with warm tortillas.

CHRIS'S PUEBLO GREEN CHILI SAUCE

Steps:

• In large stainless kettle, brown pork in bacon fat or vegetable oil.
• (bacon fat has better flavor.) Cook on medium heat till meat is slightly pink.
• Add diced onion and garlic, cook till soft.
• Add flour and stir, browning flour as you would a roux (rue).
• Add some of your water if flour is too thick, keep stirring till it bubbles.
• Add chicken broth.
• Add the rest of the ingredients and bring to a bubble, then turn heat to low.
• Cook uncovered for 2-3 hours, stirring occasionally.
• If your chile is too thin, add more flour.
• If your chile is too thick, add more chicken broth.
• Taste often and add more spices or peppers to your liking!
• If you do not like chunks of tomato or peppers, place the RoTel, tomatoes and canned diced green chile's into a blender and puree them!
• (This is the way I like my sauce. I only add the Pueblo or Poblano peppers whole to my chile).

PUEBLO DRY RED POSOLE STEW (SLOW COOKER/CROCK POT FRIENDLY)

Steps:

• If using fresh or frozen hominy, boil until it pops, then reduce heat and cook until done. Reserve the water it boils inches (If using canned white or yellow hominy, reserve the juice).
• In a large frying pan, heat the oil over a medium flame.
• Add onion and cook until translucent.
• Make a 'well' in the center of the onion mixture and add the chili powder.
• Stir to dissolve the chili and mix thoroughly with the onions.
• Add the pork slices.
• Add the garlic and cumin.
• At last, add the cooked posole and 3- 4 cups liquid.
• Mix, and simmer slowly uncovered until liquid is reduced.