Green chile stew

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!

Components:
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

Instructions:
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

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