Hatch Green Chili Stew Food

GREEN CHILE STEW

Steps:

• Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Sprinkle the pork with 1 teaspoon salt. Working in batches, cook the pork, stirring, until browned, about 5 minutes. Transfer to a plate and discard the fat from the pot.
• Heat the remaining 1 tablespoon vegetable oil in the pot. Add the onion, chile peppers, bell peppers and garlic and cook, stirring occasionally, until softened, about 7 minutes. Return the pork to the pot along with the chicken broth; cover and bring to a boil. Stir the stew and reduce the heat to medium low; simmer, covered, until the pork is tender, about 30 minutes.
• Increase the heat to medium high and bring the stew to a low boil. Add the potatoes, hominy and enough water to cover the pork and potatoes. Add half of the cilantro and 1 teaspoon salt and cook, uncovered, stirring occasionally, until the potatoes are tender and the stew is slightly thickened, about 30 minutes.
• Whisk the cornstarch with 1/4 cup water in a small bowl until smooth. Stir into the stew along with the remaining cilantro and continue cooking, stirring occasionally, until the liquid thickens, about 5 more minutes. Serve with flour tortillas.

NEW MEXICO GREEN CHILE STEW

Steps:

• Heat a large stock pot or dutch oven over medium heat. Brown ground beef.
• Add the onion and season with salt and pepper. Once you start to see some color on the onions and the beef is caramelizing on the bottom of the pan, add in the garlic, oregano and cilantro.
• Sprinkle the flour over the top of the mixture and stir for a few minutes.
• Add the potatoes and green chile.
• Add the water and bouillon. Stir and scrape the bottom of the pot until it feels smooth. This is to mix in all that caramelized goodness into the broth.
• Cover and simmer on low heat for 20 to 30 minutes or until potatoes are done.
• Stir in yogurt and garnish with shredded cheese if you like.

AUTHENTIC NEW MEXICO GREEN CHILE STEW

Steps:

• Broil green chiles in the oven turning often to evenly darken skin making sure they don't burn.
• Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.
• While the chiles are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes.
• add jalepeno, broth, half a can of beer, spices.bring to a simmer.
• let simmer for 1 hour.
• Peel skin from chiles, chop and add to the pot (including the seeds).
• Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed).
• Simmer until potatoes are done.
• melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly -- add to the pot.

SLOW COOKER GREEN CHILE STEW

Steps:

• Set slow cooker on high setting.
• Add olive oil.
• Add pork, onion, and garlic.
• Add taco seasoning and cumin.
• Mix well.
• Allow mixture to cook for about one hour or until onions are translucent.
• Add diced green chiles along with the liquid, diced tomatoes, and chicken stock.
• Mix well.
• Set on low for seven hours.
• Serve as desired.

GREEN CHILE STEW

Steps:

• Brown pork, chicken, or beef in oil. Sprinkle flour over the meat and add chopped garlic according to your taste. Add chicken bouillon, crushed tomatoes, potatoes, and Green Chile. Add salt to taste. Bring to a slow boil and simmer until meat and potatoes are tender, about 45 minutes. The secret is to add a teaspoon of kitchen bouquet at almost the end of cooking, which brings out the flavor even more! You can sprinkle shredded cheese on top if you like and serve with warm tortillas or crusty bread.

GREEN CHILE CHICKEN STEW

Steps:

• In a small 3-quart soup pot, heat the oil over medium-high heat. Add the onion to the pot, and cook while stirring occasionally until softened and starting to turn golden brown on the edges, about 5 minutes. Next, stir in the minced garlic and cook for 30 seconds. Add the chicken broth, salt, pepper, chopped potatoes, and green chiles to the pot. Bring the mixture to a simmer. Add the chicken breast (whole), cover and let cook until it's done, about 15 minutes. Remove the chicken to a cutting board, and use two forks to shred the meat. Add it back to the pot. Stir in the frozen corn and let everything cook on a gentle simmer for about 5 more minutes. Divide between two soup bowls, and serve garnished with fresh cilantro and lime wedges.

INSTANT POT® PORK AND HATCH GREEN CHILE STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook pancetta for 1 minute. Add cubed pork loin, onion, and shallot. Saute until pork loin is starting to brown and onion is just starting to become clear, about 2 more minutes. Add olive oil if pork and onion bits are sticking to the pan.
• Stir in potatoes and chiles and continue cooking for 5 minutes. Add corn, chicken stock, salt, and pepper. Cancel Saute mode.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the natural release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Select Saute mode.
• Remove lid, pour in half-and-half, and cook until heated through, 5 to 7 minutes. Correct seasoning with salt and pepper.

HATCH GREEN CHILE PORK STEW

Steps:

• Season pork cubes with salt and pepper and brown in a large dutch oven with the olive oil over medium-high heat until brown in batches.
• Remove the pork cubes and allow them to drain on paper towels.
• Add chopped onions in the dutch oven and cook until soft and translucent about 5-6 minutes.
• Add green chiles, garlic, cumin, oregano and cook for 1minute.
• Add vinegar and stir to deglaze the pan, pour in the enchilada sauce and chicken broth, heat.
• Place pork cubes in a slow cooker, pour the sauce from the Dutch oven over the pork, add the potatoes and cook for 3-4 hours on high.
• Pork will be tender and the sauce will be thickened.
• Serve with heated tortillas on the side

HATCH CHILI PORK STEW

Steps:

• Roasting Hatch Chiles:.
• Medium or mild chiles are better suited than hot, which can ruin the harmony and smother other flavors.
• Begin by washing and drying well.
• Place chiles on a hot grill and roast about 3 minutes until the skin begins to blister, turn with tongs and blister the other side. The key is blistering the skin without cooking the chile. Continue until the chiles are generously blistered on all sides.
• Place in a plastic bag (or covered cassarole dish), seal and allow to sweat for about 5 minutes. Sweating loosens the blistered skin.
• Ignore advice to place chiles under running water to peel. Although easy, the water also washes away the smoky flavor. Simply use your fingers to remove the skin and seeds.
• Slice into strips instead of small pieces, which provide more color and bolder flavor.
• STEW:.
• Season the pork with salt and pepper.
• Heat a large skillet or Dutch oven on high.
• Add a thin layer of canola or vegetable oil, but not olive oil, which conflicts with the green chiles.
• When oil is hot, on the brink of smoking, add a small batch of pork chunks.
• Do not crowd. And if you add the pork too early, it will absorb too much of the oil.
• Allow pork to saute for a few minutes before turning with tongs to prevent the meat from sticking to the pan.
• Properly searing the meat seals in the juices and flavors.
• Once the first batch is done, remove with a slotted spoon.
• Add more oil, if necessary, then put in the remaining pork.
• After all the pieces are properly seared, remove from pan, drain excess oil and set aside.
• Add small amount of oil to frying pan and saute garlic and onions until tender, about 5 minutes.
• Fill a large pot with about 1 quart water and add boullion cube.
• Bring to a boil.
• Add tomatillos and cilantro.
• Boil about 5 minutes, or until tomatillos are soft.
• Drain off the water (saving 1 cup for stew).
• Using blender or food processor, puree the vegetables. Aim for a consistency similar to a light gravy.
• Add pork and onion mixture to puree, and bring to a boil.
• Reduce heat to medium-low, add the roasted chiles and simmer for 45 minutes to allow the flavors to meld and the pork is tender. Add the saved water as needed.
• Do not cook in the oven; which causes the pork to dry out and shred. The chunks of pork should remain intact.
• Spoon stew into bowls and top with a light sprinkling of shredded cheese, and serve with lime slices and tortillas.

HATCH GREEN CHILI STEW

Steps:

• Brown pork lightly in oil in large pot over med heat. Add onion & garlic. Saute 3-4 min. Add flour. Cook 1-2 min stirring constantly. Add tomatoes, chiles, seasonings. Mix well. Stir in potatoes. Pour in broth. Reduce heat. Simmer covered for 1 to 1 1/2 hours or until pork is tender.