Authentic New Mexico Green Chile Stew
Ready In: 2 hrs 45 mins
Serves: 8
Ingredients
- 12 -15 hatch green chilies (if not available anaheim will work too)
- 2 lbs pork shoulder
- 2 tablespoons vegetable oil
- 1⁄2 cup onion, finely chopped
- 2 minced garlic cloves
- 1 -2 jalapeno, diced (only necessary if using anaheim chiles)
- 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
- Broil green chiles in the oven turning often to evenly darken skin making sure they don't burn.
- Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.
- While the chiles are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes.
- add jalepeno, broth, half a can of beer, spices.bring to a simmer.
- let simmer for 1 hour.
- Peel skin from chiles, chop and add to the pot (including the seeds).
- Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed).
- Simmer until potatoes are done.
- melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly -- add to the pot.
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