Charlie's Green Chile Stew
"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."
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Serves:
-
4
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
- 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.
Questions & Replies
-
I LOVED Charlie's! Wondering if you know if they used this for their Kay's Special! That was to die for. I ate it every day for a few years until I moved to Kansas. Do you have any other recipes for Charlies?
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
zeldaz51
United States
<p>This site has gotten so horribly bad over the past couple of years, I have stopped using it to manage my recipes and have gone over to using another one, which I have been forbidden to mention on Food.com. It's no secret that there are competitors; send me a message if you are in the same boat and would like to know. For now, I only frequent a few of the forums and that's it. The Titanic has sailed!</p>
