It’s snowing like crazy here in Denver today, and it isn’t supposed to stop until tomorrow morning. To me, one of the best parts of hunkering down for a snowy weekend is cooking warm, comforting food like today’s recipe – Green Chile Stew. I’ve enjoyed delicious green chile with pork many times at the Gomez home in New Mexico, but I’d never tried making any myself (probably because it took a long time to work up my spicy food tolerance to the point where I could handle the dish!). Motivated by the batch of roasted Big Jim chiles in my freezer (thanks, C.Go!), I decided to give this one a try. Our noses ran from the heat of the chiles, for sure, but we enjoyed every bite.
Green Chile Stew
Serves 4 – 6
2 tablespoons vegetable oil
2 pounds lean pork, cubed (I had a 1.5-pound pork tenderloin in my freezer, so I used that)
1 large onion, chopped
2 cloves garlic, minced
6 to 8 green New Mexico chiles, roasted, peeled, seeds and stems removed, chopped
1 large potato, peeled and diced (optional)
2 tomatoes, peeled and chopped (I was not about to deal with peeling a tomato, so I used a drained 14.5-ounce can of peeled diced tomatoes)
3 cups water (or chicken stock) (I used chicken stock)
Salt to taste
Heat the oil in a pan and brown the pork. Add the onion and garlic and sauté for a couple of minutes.
Combine the pork mixture and remaining ingredients in a Dutch oven and simmer, covered, for 1-1/2 to 2 hours or until the meat is very tender. Check occasionally and add a bit more water if needed. Season to taste.
Per serving (with six servings): 245 cal; 8 g fat (2 g sat fat); 2 g fiber; 9 g carb; 33 g protein
Source: The Southwest Table by Dave DeWitt
Ohhhh, this was so good. Simple and delicious. I was afraid the pork might be tough or dry after cooking for so long, but it was moist and tender. I’ll definitely use a tenderloin again the next time I make this recipe. I loved the broth and the heat from the chiles, and the potatoes were perfectly cooked. (Though the potatoes bulked up the stew nicely, I’ll admit that I wondered if I was committing green chile sacrilege when I put them in.) Yay for advancing in our spicy food training!
Recipe link: Green Chile Stew