Green Chili Stew
If you are from the Southwest--especially New Mexico or Colorado, you know all about this great spicy, green chili. If you are not, once you taste it, you won't forget it. Better yet, you'll crave it!! The chili's are Anaheim's, more specifically, Hatch green chili's from New Mexico if you are lucky enough to have access to them).
Taste:
Spicy, hot
Nationality:
American
Course:
Main
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Ingredients
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| 4 | lb. | pork shoulder blade roast |
| 1 | 28 oz.can | green chili's, whole (anaheim) |
| 1 | 28 oz.can | whole tomatoes |
| 5 | whole | garlic cloves, chopped |
| 0 | to taste | salt and pepper |
| 6 | cups | chicken stock |
| 0.33 | cup | corn starch |
Directions
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| Take that pork butt and trim any excess fat. This is a pretty fatty cut, so don’t get too anal about it. And, I caution you, don’t decide you are going to splurge and buy pork tenderloin for this chili. It is too lean and the meat will just taste dry and chewy. Once you have trimmed the roast, cut it up into 1 x 1” chunks. Season the chunks well with salt, pepper and the minced garlic. In a large skillet, heat about 2 Tbsp. oil. Cook ½ of the pork over medium high heat until well browned. Once browned, place the pork in a large stew pot. Meanwhile, brown the remaining ½ of the pork chunks and add it to the other browned meat in the stew pot. Take that can of peeled, whole tomatoes and blend in a blender for about 3 seconds—just enough to break them up and then add them to the stew pot. If you are able to obtain fresh roasted green chilies, use them, you'll need about 1 lb roasted. Peel Peel the skin off, remove the seeds and the tops. If you like a spicy chili, keep the seeds from a couple of chili's. If you are using canned chilies, they are usually skinned and seeded. Either way, take the cleaned chili's and slice them into 1” strips, add them to the tomatoes and pork. Finish by adding the chicken stock. To add the cornstarch put the cornstarch in a jar with about a cup of water, put the lid on and shake the hell out of it to mix it all up. Add this to the green chili and stir well while adding. Heat the chili over medium heat until it comes to a slight boil, then reduce and simmer for at least an hour (or two, or three. . . ). Like most chili’s or stew’s, this is always better the next day. This chili is like a comdiment. It is good on eggs, potatoes, perfect to smother a burrito with or just fine on it's own with a tortilla. |
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LINKS
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