Green Chile Stew
Serves 8
3 tablespoons vegetable oil
1 1/2 pounds pork butt, cut in 1-inch cubes
1 1/2 cups diced onion
1 tablespoon minced garlic
6 cups chicken stock
1 pound red or white potatoes, cut in 1/2 to 3/4-inch cubes
2 to 3 teaspoons salt, to taste
3 cups roasted, peeled, chopped green chile or to taste
3 tablespoons diced red bell pepper
2 tablespoons chopped cilantro, to taste
Heat the oil in a 6-quart pot over high heat and brown the meat in
batches. Set aside. In the same oil, saute the onions until golden.
Add the garlic and saute 1 minute. Return the meat to the pan along
with any juices that may have accumulated. Add the broth, potatoes,
salt and bring to a boil. Reduce the heat and simmer for one hour, un-
til the potatoes are tender. Add the green chile and the red bell
pepper, and cook 15 to 20 minutes more. Add the cilantro, stir and serve.
The green chiles are roasted over a fire or gas flame, peeled and chopped.
Use Hatch green chiles. Anaheim chiles may be substituted if Hatch chiles
are not available, in which case you may want to add a jalapeño chile that
has been seeded and chopped fine.
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