Green Chile Stew

I added a page last week entitled ‘What’s For Supper?’ where I put our weekly menu. This week we’re having Green Chile Stew. My mama asked for the recipe so I thought I’d share with you all:

  • Start by cutting three lbs or so of pork into 1-inch cubes (although this week I’m using the leftover shredded pork from last week’s carnitas.) Toss with flour, salt and pepper and brown in oil.
  • After the pork is brown remove it from the oil and saute one large, chopped white onion and three chopped cloves of garlic.
  • Throw the pork back into the pan and add one 10 oz. can of chopped tomatoes, one 27 oz. can of Hatch chopped green chiles, ½ tablespoon cumin and four to six cups of water (you can’t go wrong substituting ½ of the water with chicken stock here either.)
  • Bring the stew to a boil and then reduce to a simmer for 1 ½ – 2 hours or until pork is tender.
  • Serve with hot corn tortillas or cornbread.

This is good stuff on a cold night.


2 thoughts on “Green Chile Stew

  1. Every time I hear “Green Chili Stew”, I can’t help but remember those many weekends when Ron and I would get up at 4:00am and head for ABQ to see our Quinn (then 11 yrs old) at the rehab hospital. We would get there in time to eat breakfast with him, but we had a choice of “Green Chili Stew” and boy, was it good! Your recipe sounds alot like it except there were no tomatoes. I think I will just make some…..

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