Green chile stew
This standard green chile stew dish from New Mexico can be made with just chiles and meat, or a assortment of other elements and seasonings can be added. So, cooks must experiment with the recipe until they find the ideal combination and then keep a pot of stew in the fridge for cold winter days!
8 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped
2 pounds lean pork, lower into one one/2 inch cubes
two tablespoons vegetable oil
two huge onions, chopped
2 cloves garlic, chopped
two modest tomatoes, peeled and chopped (optional)
one large potato, diced (optional)
1 quart beef broth
Brown the pork in the oil, then eliminate and drain. Add the onion and garlic to the oil and saut until finally soft. Area all the elements in a kettle or crockpot and simmer for 2 hours, or until the meat is extremely tender and starts to fall apart.
Serving Tips: Serve as an entre with warm flour tortillas as a side dish, or use as a basis for other dishes such as the following: spot a serving of the stew on fried corn tortillas, top with poached eggs and grated cheddar cheese and serve as an entre for s Southwestern brunch.
Recipe presented by Dave Dewitt and Nancy Gerblach