There’s nothing more comforting to a New Mexican than a bowl of Green Chile Stew. On our recent visit to Santa Fe, Joe and I sat down at a little sidewalk cafe to share a tamale and a bowl of green chile stew. It was a rainy day with a chill in the air so a bowl of stew sounded wonderful. The pork was tender, the chile was hot with big chunks of potato and a hint of cilantro. It really hit the spot. Joe mentioned again and again how good that stew was that I took it as a hint that I should make up a pot when we got home. I started making this recipe years ago when Joe and I lived in Albuquerque and it always reminds me of home.
You’ll need a pound of pork roast cut into bite size pieces, 2 onions, 2 potatoes, 4 cloves garlic, 2 tomatoes, 8 – 10 Hatch green chiles, a quart of chicken stock, salt and about 1/3 cup of cilantro.
Drizzle olive oil in a dutch oven or a slow cooker. Season the pork with a sprinkle of salt and brown meat. If using a slow cooker it may be easier to brown in a skillet first, then transfer meat to the slow cooker.
A buttered flour tortilla is just the thing to serve with a big bowl of Green Chile Stew!
Green Chile Stew
1 pound lean Pork, cut into bite size pieces
2 Onions, diced
4 cloves Garlic, grated on a microplane grater
8 – 10 Hatch Green Chiles, roasted, peeled, seeded and diced
2 Tomatoes, diced
2 medium Potatoes, diced
1/3 cup fresh Cilantro, roughly chopped
1 quart Chicken Stock
Drizzle olive oil in a dutch oven and brown pork. Add the diced onions and grated garlic to the pot. Cook for a couple minutes more, then add chicken stock, diced green chile and diced potato. Bring to a boil, reduce heat to a low simmer and cover the pot for 4 hours. After the 4 hours have passed, add the diced tomato and cilantro to the pot and simmer 1 additional hour.
Ladle into bowls and serve with buttered flour tortillas.