Green Chile Stew
******ANNOUNCEMENT******
Brown Adobe Inc. (http://www.brownadobe.com)
the makers of the finest
gourment and spicy foods from New Mexico, has posted their "Recipe of the Month"
for December!
This month: Green Chile Stew!
This is a wonderful, hearty dish, great when served in winter, but delicious enough to eat
anytime. Serve this steaming hot along with cheese burritos, garlic bread or
sopaipillas. Although a meal in itself, it could be served as a first course for a
real feast, or as part of a buffet.
This recipe can easily be modified to feed a crowd or meet a more modest budget.
Some variations include: 1. Add a can of chopped tomatoes. 2. A popular New
Mexican variation is to add 4 or 5 diced, peeled potatoes during the final hour of
cooking. 3. Use the same amount of pork, but double the other ingredients. For
a huge batch, all 3 above variations could be made! The following version is what we
like best:
Preparation time: 20 minutes, total
Cooking time: 4-5 hours
To Serve 6-8:
3 pounds pork roast (shoulder, butt or well-marbled loin)
2 tablespoons corn (or vegetable) oil
4 medium onions, chopped
2 large cloves garlic, minced
6 cans (24 ounces) green chiles, chopped
2-1/2 cups beef broth (canned or homemade)
2 cups water + 1/2 cup to deglaze roasting pan
1 tablespoon pure ground New Mexico red chile
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt and freshly ground black pepper, to taste
About 5 hours before serving: Place pork in pan and roast at 300 degrees F for about 4
hours, until it shreds easily and meat thermometer reads 170 degrees F.
1-2 hours later: Heat oil in large, heavy, covered kettle and gently saute onions until
softened. Add garlic, and stir. Add green chiles, beef broth, water and
seasonings. Bring to a boil, and then gently simmer, covered, for about 2 hours,
stirring constantly.
When pork is tender, shred into large bite-sized chunks, and add to the stew. Pour
off the drippings from the roasting pan, and deglaze the pan with 1/2 cup water, adding
this glaze to the stew. (If you wish to add potatoes, and/or tomatoes, as noted
above, do so now.) Simmer for another hour or so.
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BROWN ADOBE
The finest New Mexican
spicy gourmet foods
* * * * *
http://www.brownadobe.com
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