Gloria's Green Chile Stew
Green chile stew is not a North Mexico/South Texas dish, but popular here. It is a high country New Mexico dish made with mutton and New Mexico chiles (Chiles Anaheims). We make it with either Boston butt or pork chops. The chiles are roasted and peeled. Chiles Poblanos may be used and
if so, are handled the same way as the Chiles Anaheims.
12 Green Chiles Anaheims (substitute two - 7 oz. Cans)
1 tblsp Flour
3 Tomatillos, chopped coarse
2-1/2 lbs Pork Chops, trimmed
2 Cloves, Garlic, chopped
1 tsp Black Peppercorns
1/2 c Chicken Broth
1/2 Medium Onion, chopped
1 tsp Whole Comino
Stew meat or Boston Butt may be used.
Chop chiles coarsely. Cube pork chops and dust in flour. Fry cubed pork until barely browned. Grind garlic, comino, and peppercorns into paste in mortar or molcejete.
Add all ingredients together in large skillet or enameled cast iron pot. Simmer about 15 minutes. Mix chicken broth and garlic/comino mixture and add to meat in pot. Simmer until meat is tender and flavors are blended. Add water as needed to make "gravy". Serve over cooked rice.
© 2007 Bill Moran and © 2007 The Cooking Inn .
Unauthorized reproduction in any form is a violation of applicable law.