Authentic New Mexico Green Chili Stew |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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! Ingredients:
12 -15 anaheim green chilies |
2 lbs lean pork loin |
2 tablespoons vegetable oil |
1/2 cup onion, finely chopped |
2 minced garlic cloves |
2 jalapenos, diced |
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 |
Directions:
1. Broil green chilies in the oven turning often to evenly darken skin making sure they dont burn.
2. Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.
3. While the chilies are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes.
4. add jalepeno, broth, half a can of beer, spices.bring to a simmer.
5. Peel skin from chilies, chop and add to the pot (including the seeds).
6. Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed).
7. Simmer until potatoes are done.
8. melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly - add to the pot.
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