Pueblo Green Chili Stew Food

PUEBLO GREEN CHILI STEW

Steps:

• In a large Dutch oven, brown half of the pork at a time in oil. Add remaining ingredients. Cover and simmer for 1 hour or until pork is tender.

PUEBLO GREEN CHILE STEW

Steps:

• lightly coat pork cubes with flour.
• Melt butter in a large heavy skillet or saucepan.
• Add pork cubes a few at a time, stirring to brown well.
• Push to side of pot.
• Add onion and garlic, cook until onion is soft.
• Stir in browned meat.
• Add tomatoes, then salt, oregano and cumin.
• Cover and simmer 1 hour, stirring occasionally and adding water as needed.
• Add green chiles; simmer 30 minutes or longer adding a little more water if necessary, until flavors are well blended.
• Taste and adjust seasonings.

PUEBLO GREEN CHILE STEW

Steps:

• In large Dutch oven or deep skillet with lid, brown pork cubes in oil over medium-high heat until lightly browned. Add rest of ingredients to pot; cover and simmer for one hour. Serve hot with fresh corn or flour tortillas.

PUEBLO STEW

Steps:

• Melt lard in a large pot over high heat. Stir in cubed pork and coriander seeds. Cook until the pork has browned, about 10 minutes. Stir in the onions, potatoes, carrots, garlic, tomatillos, green chiles, jalapeno peppers, nopalitos, and hominy. Season with oregano and cumin seed. Add water if the mixture seems too dry.
• Bring to a boil, then reduce heat to medium-low, cover, and simmer, stirring occasionally, until the pork is tender, about 45 minutes. To serve, ladle the stew into serving bowls and sprinkle with crumbled cheese and chopped cilantro.

CHRIS'S PUEBLO GREEN CHILI SAUCE

Steps:

• In large stainless kettle, brown pork in bacon fat or vegetable oil.
• (bacon fat has better flavor.) Cook on medium heat till meat is slightly pink.
• Add diced onion and garlic, cook till soft.
• Add flour and stir, browning flour as you would a roux (rue).
• Add some of your water if flour is too thick, keep stirring till it bubbles.
• Add chicken broth.
• Add the rest of the ingredients and bring to a bubble, then turn heat to low.
• Cook uncovered for 2-3 hours, stirring occasionally.
• If your chile is too thin, add more flour.
• If your chile is too thick, add more chicken broth.
• Taste often and add more spices or peppers to your liking!
• If you do not like chunks of tomato or peppers, place the RoTel, tomatoes and canned diced green chile's into a blender and puree them!
• (This is the way I like my sauce. I only add the Pueblo or Poblano peppers whole to my chile).