Friday, September 3, 2010

Hatch Green Chile Stew

I went to the Hatch Green Chile Festival a couple of weekends ago...It was amazing! I came away with 12 recipes and a7 pounds of green chiles. I have roasted green chiles in the freezer for the year! YUM. This stew recipe is, by far, the BEST green chile we have ever had. You will NOT be disappointed if you make this! Green Chile Stew
by Central Market
Servings: 8 servings
3 lbs Boston Pork Butt, cut into 1 1/2 " cubes
2 tbsp vegetable oil
2 lg onions, peeled and chopped
2 cloves garlic, peeled and minced
2 qts chicken stock
18 hatch chiles, roasted, peeled, seeded, and chopped (approx. 1 1/2 cups)
6 sm tomatoes, peeled, seeded and chopped
6 med potatoes, peeled and diced
1/2 tsp toasted Mexican oregano
1/2 tsp toasted ground cumin
salt to taste
1 bunch cilantro, fresh
1 jar crema mexicana, 1 jar
Cooking Instructions
In a large skillet, brown pork over medium-high heat for about 10 minutes. Transfer pork to large stockpot. Add oil to skillet. Add onions and cook over medium heat until softened, about 7 minutes. Reduce heat, add garlic and saute for 1 minute. Transfer onions and garlic to stockpot. Add one quart stock to skillet and deglaze it. Add this stock, the remaining stock, chiles, tomatoes, potatoes, oregano and cumin to stockpot. Salt to taste. Simmer on low heat for 1 1/2 hours, until pork is very tender. Ladle into bowls, garnish with cilantro leaves. Stir crema mexicana into soup for a creamy consistency.

1 comment:

  1. This worked perfect for Monday Night Football Club! Can't wait to make it again!