Green Chile Pork Stew



Green Chile Pork Stew
Green Chile Pork Stew
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Delicious Mischief
The Texas Magazine of Food & Drink
Green Chile Pork Stew
July 8, 2012 By John DeMers Leave a Comment
As I learned during a recent visit to do radio shows in Santa Fe, Taos and Albuquerque, green chile stew
is the “national dish” of New Mexico. The key, of course, is the “chile” (as opposed to the “chili” here
in Texas, a different thing altogether), using the fresh peppers in their green stage rather than their red.
Chicken or even turkey works every bit as well in this recipe; but in tribute to the colonizing Spaniards
whose influence is alive and well here, I prefer the pork they taught the New World to love.
3 tablespoons olive oil
1 ½ pounds pork loin, cut in bite-sized pieces
2 medium onions, chopped
8 garlic cloves, minced
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Green Chile Pork Stew
8 cups chicken broth
8 medium potatoes, cubed
1 cup crushed green chile
½ cup chopped cilantro
Salt to taste
½ teaspoon ground cumin
½ teaspoon oregano leaves
½ teaspoon freshly black pepper
Heat the olive oil in a large pot and brown the pork with the onion and garlic. Add all remaining
ingredients, bring to a boil. Reduce heat and simmer until meat and potatoes are tender, about 30
minutes. Serves 10.
Filed Under: Recipes
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