PORK & GREEN CHILE STEW, HIGH ALTITUDE
Traditional New Mexican stew, with succulent pork and fiery chiles. Stick to mild-medium green chiles to avoid spontaneous combustion! There are no potatoes (see notes below for adding separately), so extras freeze nicely. Recipe developed at 6500 ft elevation.
Provided by MzMombo
Categories Stew
Time 2h35m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Trim fat from exterior of roast. Cut into slices 1 inch thick; trim and discard excess fat; you will lose about 3/4 lb. to trimmings. Cut trimmed pork into 1-inch cubes.
- Heat oven to 250°F Move top oven rack to lower-middle position.
- In 4-quart or larger Dutch oven, heat 2 tablespoons oil on high until shimmering.
- Add HALF the cubed pork. Brown on all sides, about 8 minutes. Transfer browned pork to a bowl.
- Brown remaining pork, adding 1 tablespoon oil if needed; transfer to bowl.
- Reduce heat to medium-high and add onion. Saute until onion begins to soften, about 4 minutes.
- Add garlic and saute until fragrant, about 30 seconds.
- Add 2 cups water, return heat to high and deglaze pan.
- Add the browned pork, tomatoes, bouillon, black pepper and remaining water.
- Bring to a boil.
- Cover Dutch oven and transfer to oven.
- Bake 1 hour.
- Add green chiles and bake for another hour.
- If potatoes are desired, first separate out any Green Chile Stew that will be frozen. Then add cubed boiling potatoes (1 lb. potatoes for a half recipe) to remaining stew, transfer pan to stovetop and simmer until potatoes are tender.
- Serve potato-free stew over cooked rice.
- Freeze leftovers for up to 6 months.
Nutrition Facts : Calories 362.4, Fat 24.2, SaturatedFat 7.8, Cholesterol 89.8, Sodium 194, Carbohydrate 8.6, Fiber 1.5, Sugar 4.5, Protein 26.9
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