Mike's Green Chile Pork Stew. Lean pork simmers in a stew with tomatoes, green chiles, onion, garlic, and cilantro in this version of a traditional Mexican dish. Stir onion and garlic in with the pork; continue cooking and. Green Chile Stew is one of my favorite cold weather recipes!
Plus why use canned green chile if you have the real stuff?
Finally the only reason to use jalapeno is because you have access only to mild New Mexico (Hatch) chiles as UGC Reviews Modal.
Reviews for: Photos of New Mexico Green Chile & Pork Stew.
You can have Mike's Green Chile Pork Stew using 17 ingredients and 11 steps. Here is how you cook it.
Ingredients of Mike's Green Chile Pork Stew
- It's 2 (1 pound) Buckets of Bueno Green Chilies [reserve 1].
- Prepare 1 Can (1 Pound) of Tomatillos [drained - hand crushed].
- Prepare 1 Pound of 80/20 Hamburger Meat [optional].
- It's 1 Pound of Pork Meat [1" chunks].
- It's 3 tbsp of Ground Cumin [reserve 1 tbsp].
- It's 1 tsp of Mexican Oregano.
- It's 5 Cans (14 oz) of Beef Stock.
- You need 1 Cup of Celery [diced - with leaves].
- It's 2 of LG White Onions [rough chopped].
- Prepare 6 of Garlic Cloves [smashed - fine minced].
- It's 4 of Medium Potatoes [small chop].
- You need 1 Bunch of Fresh Cilantro [stems and leaves - added last - + reserves for garnish].
- You need 1 tbsp of Granulated Garlic Powder.
- Prepare 1 tbsp of Granulated Onion Powder [added last].
- You need 1 tbsp of Green Chile Powder [added last].
- It's to taste of Sea Salt And Freshly Ground Black Pepper.
- You need 1 Package of Fresh Flour Tortillas.
This New Mexico pork and green chile stew is the perfect candidate to make on a lazy Sunday and then live off of the rest of the week. Heat a few tablespoons of bacon grease in a large Dutch oven over high heat until sizzling. Pat pork dry with paper towels and season with salt and pepper. Many people think Green Chile Pork Stew belongs only in New Mexico, but because of the heavy influences of the green chile found in West Texas, it is a classic in this part of the state.
Mike's Green Chile Pork Stew instructions
- Here's the bulk of what you'll need..
- Fresh pork loin roast..
- Fresh flour tortillas..
- Brown your ground beef and pork with a splash of olive oil. Drain meat in a colander. Return meat to pot..
- Add 1 bucket green chilies, onions, celery, 6 garlic cloves, 1 tsp Mexican Oregano, 1 tbsp Cumin and 1 can beef stock to your pot. Cover and allow her to simmer until onions and celery are translucent. About 5 minutes. Stir occasionally..
- Add 4 cans beef stock to mixture. Cover and simmer for 15 minutes. Stir occasionally..
- Add potatoes and simmer for 10 minutes or, until potatoes are soft..
- This is an important step: You're now steeping. Pour your other bucket of green chilies in along with your fresh chopped Cilantro, 1 tablespoon Cumin, 1 tablespoon Granulated Garlic, 1 tablespoon Granulated Onion and 1 tablespoon Green Chilie Powder. Mix well, cover and simmer 5 minutes longer..
- Serve stew hot with warmed flour tortillas and chilled Cilantro. No other condiments required. Enjoy!.
- Know that any leftover stew makes for great taquitos! With your stew fully heated: Use a slotted spoon to drain any fluids and place your meat and potato solids in warmed flour tortillas. Roll tortillas up tightly and pin with toothpicks. Fry in vegetable oil until tortillas are browned and crispy. Serve with salsa, sour cream and guacamole sides..
- Serve on beds of cabbage and garnish with fresh Cilantro and Parsley. That's it! Easy peasey! Enjoy!.
This delicious stew is filling and easy enough to make on weeknights. Not to mention, it freezes well. Set on a rimmed baking sheet lined with aluminum foil and broil the chiles, flipping every Remove the chiles from the oven, wrap in the foil, and let cool to room temperature. Then peel off the skin and core and seed them. I love this green chile pork stew and always put a fried egg on top.