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New Mexico Style Green Chili And Pork Stew With Potatoes

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  Vegetable oil 2 Tablespoon (Use More As Needed)
  Boneless lean pork 3 Pound, cut into 1/2 to 3/4-inch cubes
  Onions 2 Large, cut into medium dice
  Garlic 5 Clove (25 gm), finely minced
  Chicken stock 4 Cup (64 tbs)
  Tomato puree 1⁄4 Cup (4 tbs)
  Poblano chilies 9 , roasted, seeded, peeled, and cut into 1/2-inch pieces
  Ground cumin 1 Tablespoon
  Ground mexican oregano 2 Teaspoon
  Mild chili powder 2 Tablespoon (Mild Red Chili Powder)
  Jalapeno chilies 2 , seeded and finely minced
  Green tabasco sauce 2 Tablespoon
  White distilled vinegar 1 Teaspoon
  Salt 2 Teaspoon
  Red bliss potatoes/Other red boiling potatoes 6 , unpeeled,cut into 1/2-inch pieces
  Warm flour tortillas 6 (For Serving)
  Grated monterey jack cheese 4 Ounce (For Serving)

Heat the 2 tablespoons vegetable oil in a large saute pan over medium heat.
Add the pork and saute until gray.
Remove from the pan and place in a 4-quart heavy saucepan.
Saute the onions and garlic in the same pan, using a little more oil if needed.
Add the cooked onions and garlic, stock, tomato puree, poblanos, cumin, oregano, and chili powder.
Bring the mixture to a boil, reduce the heat to a simmer, and cook, covered, for 1 hour, stirring occasionally.
Add the jalapenos, Tabasco, vinegar, salt, and potatoes.
Cook, covered, at a simmer, for about 20 minutes, or until the potatoes are tender.

Recipe Summary

Side Dish

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1 Comment

L Garcia's picture
not made in true New Mexican style, then way my grandma and aunties made it!
New Mexico Style Green Chili And Pork Stew With Potatoes Recipe