NEW MEXICAN GREEN CHILE STEW

New Mexican Green Chile Stew image

Number Of Ingredients 14

2 pounds Pork shoulder, cubed
4 cups Hatch green chile, roasted, peeled and seeded; reserve 1 cup, chopped
1 1/2 pounds Yukon gold potatoes, cubed
1 1/2 cups Sweet onion, coarsely chopped
6 cups Chicken stock
1/4 cup Masa harina
4 tablespoons Canola oil
1/2 tablespoon Garlic, minced
1/2 tablespoon Cumin seed
1/4 teaspoon Coriander seed
1/2 teaspoon White pepper
1/2 teaspoon Salt (to taste)
1/4 teaspoon Black pepper, fresh ground (to taste)
1/4 teaspoon Mexican oregano (garnish)

Steps:

1. In a blender, combine chicken stock with whole roasted green chile and blend on high to produce a uniform broth. Add to large stockpot with a heavy lid, season with salt and simmer on very low heat.
2. Using a gallon size (or larger) food-safe plastic bag, combine pork shoulder and masa harina. Shake until pork is evenly coated.
3. In a separate plastic bag, combine potatoes with 1 tablespoon oil and shake to coat evenly.
4. In small skillet, toast the cumin and corriander seeds over medium heat, about 3 minutes. Transfer to an electric grinder or molcajete and process/crush into a powder.
5. Heat 1 tablespoon of canola oil in large skillet over medium-high heat. Add onion and garlic, sauteing until tender, about 1 minute. Set aside.
6. Add 2 tablespoons of oil to skillet and return to heat. Once heated, add masa-coated pork and cook until browned, about 10 minutes. Set aside, making sure to reserve drippings.
7. Return skillet to heat and add oil-coated potatoes, cooking until lightly browned, about 10 minutes.
8. In the stockpot, combine chile stock mixture, pork, potatoes, onion, garlic, the reserved cup of chopped green chile, white pepper and half of the corriander/cumin spice blend. Bring to a boil, reduce heat and simmer until potatoes are cooked and meat is tender, about 2 hours.
9. Stir in remaining spice blend, then season with salt and black pepper to taste. Garnish with Mexican oregano and serve with warm tortillas.