Authentic New Mexico Green Chile Stew Recipes

GREEN CHILE STEW

Steps:

• In a large Dutch oven or heavy stock pot, heat the oil over medium-high temperature. When the top of the oil is shimmering, add half of the pork. Allow it to sit in the hot pan to develop a sear before stirring; allow to brown. Remove from pan to a plate. Repeat for the second half of the pork.
• Add the onions to the pan and sauté until softened (2-3 minutes). Add the garlic and stir together.
• Return the meat (and any accumulated juices on the plate) to the pan along with the chicken stock, potatoes, salt and green chilies. Bring to a boil, reduce temperature to allow stew to simmer. Simmer for 1 hour.
• Serve garnished with torn cilantro leaves, diced red pepper and a bit of grated cheese if desired.

GREEN CHILE STEW

Steps:

• Cut pork chops into bite-size pieces.
• In a medium bowl, combine flour, salt, ground cumin, and pepper. Add pork to the bowl and mix to coat pork pieces.
• Peel and dice onion. Peel and mince garlic. Peel and dice green chile. Peel and cube potatoes.
• Heat olive oil in a large pot over medium heat. Add onions and saute until translucent, about 4 minutes. Add in garlic and saute until fragrant, about 30 seconds. Add in pork and continue cooking until pork starts to brown.
• Add chicken broth, scraping the bottom of the pan to get all of the brown bits. Add in green chile and potatoes.
• Simmer about 30 minutes, until pork is cooked through and potatoes are tender (but not falling apart). Season with salt, pepper, and cumin, to taste.

NEW MEXICO GREEN CHILE STEW

Steps:

• Place the beef tenderloin cubes, pork loin cubes, and masa harina in a plastic bag, and shake to coat the meat. Heat the olive oil in a large skillet over medium-high heat, and cook and stir the meat cubes until evenly browned, about 10 minutes.
• Place the meat, red onion, tomatoes, green chile peppers, beef broth, cumin, potato, garlic, oregano, cilantro, cayenne pepper, salt and white pepper in a slow cooker. Cook on Low until the meat is tender, about 8 hours.