Tuesday, March 4, 2014

Green Chile Stew

I want to give a shout out to Mike Anaya for sharing an authentic recipe he grew up enjoying.

Green Chile Stew

7 roasted peeled and seeded green chiles
1 clove garlic minced
1 onion chopped
5-8 red potatoes cubed
1 lb cubed pork (I used pork loin but you can get pork stew meat)
1/8 tsp white pepper
1/8 tsp Chinese Five spice
1/2 tsp salt ( adjust to taste)

Preheat oven to 425 degrees F.
Place chilies on baking sheet and drizzle a bit of cooking oil on chilies.
Bake for 15 minutes then turn chilies and bake for another 10 min. Remove chilies from oven and place in bowl and cover with plastic wrap. Let the peppers steam for about 10 minutes. Remove and peel the skin and seed the chilies. Chop the chilies and set aside.

In a Dutch oven brown cubed pork with a bit of cooking oil. Then add onions and potatoes. Add water to your desired consistency. I used 5 cups of liquid (to be authentic you use all water but I used 2 c chicken stock and 3 c water).

Let simmer 15-20 minutes then add chilies and garlic. Cook for another 10-15 minutes until potatoes are tender.

Again thank you Mike for sharing this recipe with me. It was delicious.

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