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Roasted Green Chile Stew
Roasted Green Chile Stew
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Cook Time:
120 minutes
Total Time:
120 minutes
Satisfying New Mexico dish, easily vegetarian by skipping pork. Requires some effort and multitasking, especially if using fresh roasted chiles.
Ingredients:
  • 1 pound boneless pork shoulder, cubed
  • 4 cloves garlic, chopped
  • 1 large onion, chopped
  • 1 teaspoon dried Mexican oregano
  • 2 pounds roasted Anaheim or New Mexico chiles
  • 4 serrano chile peppers, diced
  • 1 large russet potatoes, peeled and cubed
  • 3 roma (plum) tomatoes, chopped
  • 1 (14.5 ounce) can vegetable broth
  • salt to taste
Instructions:
  • In a Dutch oven or heavy saucepan over medium-high heat, warm up the fragrant olive oil. Toss in the cubed pork, garlic, onion, cumin, and oregano. Sauté and stir until the pork is nicely browned.
  • Continue cooking and stirring for a few more minutes, then add the vegetable broth. Lower the heat and let it simmer for approximately 30 minutes.
  • Toss in the potato and let the stew simmer for approximately 45 minutes. While it cooks, roast the chilies, then peel, seed, chop, and mix them with the serrano peppers. If the stew starts to thicken too much, simply add a bit of water. Once the potatoes are tender and the pork is cooked through, introduce the tomatoes. Let it all meld for another 10 minutes before taking it off the heat and serving.

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