Green Chile Stew

search

Green Chile Stew

Ingredients

  • 3 pounds pork roast (shoulder, butt or well-marbled loin)
  • 2 tablespoons corn (or vegetable) oil
  • 4 medium onions, chopped
  • 2 large cloves garlic, minced
  • 6 cans (24 ounces) green chiles, chopped
  • 2-1/2 cups beef broth (canned or homemade)
  • 2 cups water + 1/2 cup to deglaze roasting pan
  • 1 tablespoon pure ground New Mexico red chile
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste

Instructions

Serves 6-8. About 5 hours before serving: Place pork in pan and roast at 300 degrees F for about 4 hours, until it shreds easily and meat thermometer reads 170 degrees F. 1-2 hours later: Heat oil in large, heavy, covered kettle and gently saute onions until softened. Add garlic, and stir. Add green chiles, beef broth, water and seasonings. Bring to a boil, and then gently simmer, covered, for about 2 hours, stirring constantly. When pork is tender, shred into large bite-sized chunks, and add to the stew. Pour off the drippings from the roasting pan, and deglaze the pan with 1/2 cup water, adding this glaze to the stew. (If you wish to add potatoes, and/or tomatoes, as noted above, do so now.) Simmer for another hour or so.

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window