Monday, October 3, 2011

Green Chili Stew

I love Fall! It is my favorite season. Cool evenings, holidays, and warm soups and stews to cook! Even though I make this stew/soup all year round, I just love it during the fall.  The first thing to know about Green Chili is that you have to have Hatch New Mexican Green Chilies. You can use the little cans of chilies that you find in the Hispanic isle in the supermarket, but it will not taste the same. I bought a 30 pound sack and roasted them all myself this year.
They freeze great and I have chilies all year round. Their season usually starts in late August and they grow into the fall, but they have to be Hatch. (This is my freezer with all my father-in-law is so jealous!).

Sorry that I don't have a picture with all the items involved but there will me a recipe at the bottom of the post.
You begin with Pork. The rougher the cut of meat, the better. This is pork shoulder cut into bit size pieces. Brown off the pork and drain off the fat. I usually just season with salt and pepper at this point.

While the pork is browning, cut up your potatoes, onions, green peppers, garlic, and chilies.
Add the vegetables into the pot with the drained pork and cook for about 5 min.

Add one can of pinto beans and one quart of chicken broth. You are also going to add water to the stew, but just enough to cover the vegetables.

You are now going to add the spices, Chili Powder, Cayenne Pepper, and Cumin. If you want the chili to be more mild, cut back on the Cayenne and chili powder.  

Let the stew simmer for about an hour. If you would like the stew thicker, add a simple slurry of corn starch and warm water. Whisk into the stew to limit lumps.

We usually top the stew with cheese and serve with warm tortillas. You can also use cilantro, avocado, lime and tortilla chips!

Green Chili Stew ( approx- 6 servings)
1 1/2 to 2 pounds Pork Shoulder - cut into bit size pieces
4 large Russet Potato's- peeled and cubed
1/2 large onion- diced
1 green pepper- diced
2 cloves or 1 tablespoon garlic- minced
5-6 Hatch Green Chilies - Roasted and peeled, diced. Can substitute 2-3 8oz cans of diced chilies.
       *For a less heat level, reduce the amount of chilies used or purchase mild chilies. I usually always  buy Med or Hot.
1 can Pinto Beans- Drained and rinsed
1 quart Chicken Stock
Water to cover the stew
2 teaspoons Cumin
2 teaspoons Cayenne Pepper
2 teaspoons Chili Powder
Salt and Pepper to taste


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