Tuesday, August 20, 2013

Green Chile Pork Stew

I started this blog a year ago because I love hot and spicy food.  One of my first posts was explaining the name Red or Green?.  When you order a meal in a New Mexican restaurant you will be asked that question...red or green?  This means "Would you like delicious red chile sauce or green chile sauce over your enchiladas, or burritos, or eggs, or steak, or tamales, or posole, or chile rellenos, or whatever dish you order.  Many of us simply say Christmas, which means 1/2 red, 1/2 green, because we just cannot choose.

My second ever post here included my recipe for red chile sauce and, over on my other blog
napa farmhouse 1885, I shared my Stacked Cheese Enchiladas recipe.  So it was a bit of a shock for me to realize I had yet to write about green chile sauce and, the king of all green chile dishes, Green Chile Pork Stew.  This stew is kind of like red pasta sauce, or fried chicken, or apple pie in that versions are tweaked, changed and perfected in families throughout generations. When I am in Taos I tend to ask everyone I meet for tips as to the best stew.  I have been told to flour the meat...do not flour the meat, add potatoes...no way potatoes, carrots, or not...add the chile at the beginning...wait till after the meat is tender, cilantro...skip it. You get the idea.  My plan is to keep testing, tasting and trying to get my own "perfect" version to pass down. Right now one of my nephews is addicted to this stew.  He asks for it every time I am in California. He wants enough to freeze for later and I simply cannot make it too hot for him. He, like his auntie, likes it hot.  Maybe he will continue our new family tradition and learn to make it too.  Chris...game on!
I just discovered this festival being held in Pueblo Colorado which is a three hour drive from Taos. How can I resist? All the chile, beans and salsa I can eat...and test...and blog about! I cannot wait to attend and then tell you all about the event. Now...on to the green chile... Enjoy! 
Please note, New Mexican Green Chiles can be very hot.  Most producers will label mild, medium or hot.  I suggest you taste to get the right level for your personal taste and tolerance.

Green Chile Pork Stew
(serves 4, can be doubled, tripled, quadrupled...whatever you want)**

extra virgin olive oil
3 tbsp flour
1 lb pork stew meat (like pork butt or shoulder) cut in 1 1/2 inch cubes
1 cup white onion, diced
2 green onions, chopped, white & green parts
4 cloves garlic, minced
1 tsp freshly ground coriander seed
3 cups chicken broth
1/2 lb small red potatoes, quartered
2 cups fresh green New Mexican chiles, roasted, peeled, seeded and chopped*
1/4 cup fresh cilantro, chopped, divided
sea salt
freshly ground black pepper
2 tbsp chives, chopped

Add flour to rimmed plate. (like a pie plate).  Season with 1 tsp each salt and pepper.  Roll pork cubes in flour mixture until all sides are coated.  Heat large skillet over medium high heat until hot.  Add 2 tbsp olive oil and pork shaking off excess flour before adding to pan.  (Note: do not crowd meat.  Cubes should not be touching so do this in batches if necessary.) Saute the meat until golden brown on all sides.  Remove from pan with slotted spoon and place in rimmed plate.  Set aside

Add 2 tbsp olive oil to skillet along with the white and green onion.  Saute over medium high heat until the onions are soft and translucent (about 4 minutes).  Add garlic and coriander and saute an additional minute.

Add chicken broth, potatoes, 1 tsp each salt & pepper and  the pork (including any accumulated juice in the plate).  Bring to a boil, reduce heat and cook for 11/2 hours or until meat is very tender and potatoes can be pierced easily with a knife. Add the green chiles and 1/8 cup cilantro and simmer for 25 minutes.  Taste and adjust seasonings if needed.  Serve with cilantro and chives sprinkled over top. Stew can be served as a main dish with hot corn or flour tortillas and a green salad or spooned over any of the dishes mentioned in the first paragraph. 

* If fresh chiles are out of season you can use frozen roasted chiles.  Defrost and drain liquids (discard) before adding to stew.  Suggested brands are located in the Resources section.

It is "peppers" week at Food Network's Summerfest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite peppers recipe?  Share in the comments section and/or link to your blog if you have one. 

Jeanette's Healthy Living: How to Use Bell Peppers Six Ways
Feed Me Phoebe: Spanish-Style Shrimp and Squid Skewers with Red Pepper Sofrito 
The Heritage Cook: Poblano Pepper, Corn and Potato "Chowder" Salad
Dishing: Bell Peppers Chutney/ Capsicum Chutney
The Lemon Bowl: Red Pepper Salsa
Weelicious: Bell Pepper Egg Flowers
Dishin & Dishes: Chicken, Poblano, Spinach and Mushroom Quesadillas
Domesticate Me: Brown Rice Jambalaya with Shrimp, Chicken Sausage and Bell Peppers
Taste With The Eyes: Cheeseburger Bloody Mary with Cherry Peppers and Pickles
Blue Apron Blog: Roadside Noodles with Bell Peppers, Tomatoes and Broccoli Raab
Napa Farmhouse 1885: Italian Pork Chops with Peppers and Chiles on Buttered Egg Noodles
Red or Green: Green Chile Pork Stew
Devour: Stuffed Peppers 5 Ways
Chez Us: Grilled Eggplant and Carmen Pepper Pizza
Daily*Dishin: Marinated Peppers and Shrimp New Orleans Style
FN Dish: Sensational Stuffed Peppers

My best,
california girl in taos

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  1. This sounds SO delicious! I am trying it out with the Hatch Chiles that are abundant at our markets right now!

    1. so happy to hear hatch chiles are available in your area! please let me know how you like the green chile.