Charlie's Green Chile Stew |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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From NEW MEXICO magazine, 8/08 Charlie was Charles Elias, who ran Charlie’s Front and Back Door in Albuquerque. I love this stuff! I freeze it without the potatoes, as I dislike their change in texture when thawed, add raw cut-up potatoes to it after thawing and heat until potatoes are tender. Serves 4 generously. Ingredients:
1/4 cup lard (or oil) |
1 lb lean pork, cut in 11/2 inch cubes (we use tenderloin) |
2 tablespoons all-purpose flour |
1 lb potato, cubed |
3 cups finely chopped tomatoes (we use muir glen fire roasted, a mix of both diced and crushed) |
3/4 cup roasted peeled and chopped green chili |
2 finely chopped garlic cloves |
1/4 ounce dried chile pequins or 1/4 ounce tabasco sauce |
1/2 teaspoon salt (to taste) |
2 quarts water (we use homemade chicken stock if we have it) or 2 quarts stock (we use homemade chicken stock if we have it) |
Directions:
1. Heat lard over medium heat in a heavy 4-qt. pot. Dredge pork cubes in flour, brown in melted lard about 15 minutes, then add remaining ingredients. Simmer, partially covered, about 65 minutes. Can be cooked in a slow cooker for 4-6 hours, using less liquid.
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