AUTHENTIC GREEN CHILE RECIPE RECIPES

Name: Authentic New Mexico Green Chile Stew
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 8 serving(s)
Ingredients: 12 -15 hatch green chilies (if not available anaheim will work too); 2 lbs pork shoulder; 2 tablespoons vegetable oil; 1/2 cup onion, finely chopped; 2 minced garlic cloves; 1 -2 jalapeno, diced (only necessary if using anaheim chiles); 6 cups chicken broth; 6 ounces beer (optional); 1/2 teaspoon oregano; 1 teaspoon salt; 1 teaspoon pepper; 3 bay leaves; 1/2 teaspoon cumin; 1 (10 ounce) can diced tomatoes; 3 large potatoes, diced 1/2-inch; 2 tablespoons butter; 2 tablespoons flour

AUTHENTIC NEW MEXICO GREEN CHILE STEW RECIPE - FOOD.COM

Authentic New Mexico Green Chile Stew Recipe - Food.com image

i first had this when i went to albuquerque to visit family 15 years ago...wow is this good!! after several attempts to recreate & falling short i've finally perfected it...at least in my mind but i haven't had the real stuff in over 8 years :( this recipe is so tasty and worth the time it takes to put together...try it out!

Total Time 2 hours 45 minutes

Prep Time 45 minutes

Cook Time 2 hours

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

12 -15 hatch green chilies (if not available anaheim will work too)
2 lbs pork shoulder
2 tablespoons vegetable oil
1/2 cup onion, finely chopped
2 minced garlic cloves
1 -2 jalapeno, diced (only necessary if using anaheim chiles)
6 cups chicken broth
6 ounces beer (optional)
1/2 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
3 bay leaves
1/2 teaspoon cumin
1 (10 ounce) can diced tomatoes
3 large potatoes, diced 1/2-inch
2 tablespoons butter
2 tablespoons flour

Steps:

Broil green chiles in the oven turning often to evenly darken skin making sure they don't burn.
Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.
While the chiles are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes.
add jalepeno, broth, half a can of beer, spices.bring to a simmer.
let simmer for 1 hour.
Peel skin from chiles, chop and add to the pot (including the seeds).
Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed).
Simmer until potatoes are done.
melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly -- add to the pot.

Nutrition Facts : Calories 506.4, FatContent 28.1, SaturatedFatContent 9.7, CholesterolContent 88.2, SodiumContent 965.4, CarbohydrateContent 35.7, FiberContent 4.9, SugarContent 6.5, ProteinContent 28.1

AUTHENTIC CHILI VERDE (PORK AND GREEN TOMATILLO STEW ...

Authentic Chili Verde (Pork and Green Tomatillo Stew ... image

This is a wonderful Mexican dish of pork simmered in tomatillos and chiles, Makes a great borrito with spanish rice and refried beans.

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 20 serving(s)

Number Of Ingredients 13

Ingredients

6 lbs cubed pork stew meat
1/4 cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 tablespoon sea salt
fresh ground pepper, to taste
1 tablespoon ground cumin
4 1/2 quarts chicken broth
8 fresh poblano chiles, seeded and chopped
4 fresh jalapeno peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 lbs fresh tomatillos, husks removed
1 cup cilantro leaf, coarsely chopped

Steps:

In a large stock pot over high heat sear the pork in the vegetable oil until browned.
Remove the pork from the pot, reserve 3 tablespoons oil in the pan.
Saute the chopped onion and garlic seasoned with salt and pepper in the reserved oil until onions are tender.
Add the cumin, then stir in pork and chicken stock.
Simmer for 1/2 hour.
Add in poblanos, jalapenos and bell peppers.
Puree the tomatillos and cilantro in a blender, and add them to the pot.
Cook for an additional 30 to 45 minutes.
Serve with Mexican/Spanish rice and refried beans.

Nutrition Facts : Calories 372.4, FatContent 22, SaturatedFatContent 6.8, CholesterolContent 85.8, SodiumContent 1092.9, CarbohydrateContent 9.7, FiberContent 2.1, SugarContent 5, ProteinContent 32.8

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