Saturday, March 2, 2013

New Mexioc Green Chile

New Mexico Green Chile

2 LBS Lean pork roast cut into 1/2" cubes
Lard or cooking oil
1 White onion, chopped
4 Medium white potatoes, cut into 1/2" cubes
4 Medium zucchini, chopped into 1/2" cubes
1 14-oz. CAN Diced tomatoes, drained
1-1/2 LBS Green chile (I prefer fresh roasted), chopped
1 CLOVE Fresh garlic, minced
1 48-oz. CAN Chicken broth
Salt to taste

1. In a large, heavy, lightly oiled skillet, brown the pork, onions and potatoes.  When brown, drain off any excess grease.  Add tomato, zucchini, green chile, garlic and chicken broth.  Bring to a boil and simmer for about 1 hour.
2. If stew gets too thick add a little water. If the stew is too thin add a little masa flour made into a paste.  Stir often to prevent sticking.  Serve in big soup bowls, like a hearty stew.

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