We’re not having much of a winter in my neck-of-the-woods many of you are and cold winters call for hot stew. If you’ve ever been to the southwest, you probably know that green chile is a delicacy.
If you’re looking for fresh green chile you probably need to come visit. We buy a bushel of fresh-roasted Hatch green chile every year. We peel, clean, and freeze it for winter meals. If you don’t have the budget to get out here, take a look in the freezer section at your local grocery store. You can usually find various brands near the ethnic section (aka, Mexican, Hispanic, Latino). Another option is to order it online. I’ve not done this myself, but for a savory green chile meal, it may be worth a try.
We use pork bought from the youngsters who auction at 4-H events or that which we’ve taken during hog hunts. You can do this as well, or buy a roast at the store.
Here is an all-around favorite recipe using green chile and it’s delicious any time of year, but will warm you up during the cold winter months.
Green Chile and Pork Stew
Start to finish 2 hours
1 tablespoon olive oil
1/2 red onion, diced
5 cloves garlic, minced
2- to 3-pound pork roast, fat removed, cubed
4 tablespoons all-purpose flour
2 cups roasted, peeled, chopped green chile (1 – 13 oz tub if you’re buying at the store)
2 cups chicken broth
3 large russet potatoes, peeled and cubed
1 tablespoon ground cumin
1 teaspoon dried Mexican oregano
2 bay leaves
1-to-2 teaspoons salt
1/4 teaspoon ground black pepper
Options for garnish: Avocado, goat cheese, shredded cheese, tortillas, salsa, and more.
In a large pot heat the olive oil over medium-high heat. Add the onion and garlic. Sauté until the onion becomes translucent. Add the meat to the pan and stir until it’s brown on all sides.
Sprinkle the mixture with the flour. Stir the mixture continually until the flour is absorbed. Pour in the diced green chilies (no need to drain any liquid). Add the chicken broth, cumin, oregano, bay leaves, salt to taste, and pepper. Bring to a boil. Reduce the heat to low and simmer. Cover with a lid and stir occasionally, until the pork is cooked through and tender (approximately 45 minutes).
Add the potatoes to the mixture and simmer an additional 30 to 45 minutes, or until the potatoes are tender.
Serve alone or with any of my families favorites: shredded cheese, avocado, goat cheese, tortillas, sopapillas, chips, a large glass of milk.