Southwestern Green Chile Stew Food

GREEN CHILE STEW

Steps:

• Add the pork, flour, and spices to a large zipper bag, and shake to coat. (To avoid using plastic, you can use a medium bowl instead, turning the pork with your hands to coat.)
• Heat one tablespoon of the olive oil in a 4 to 5 quart Dutch oven or stock pot over medium heat, until the surface shimmers.
• Add the seasoned pork in a single layer. Note that you might have to cook the pork in batches. Sear the pork cubes on all sides, then transfer to a plate. (Each batch will take about 5 minutes.)
• Carefully wipe out the pot with a thick wad of paper towels to remove any excess spices left from the pork. It might be tempting to leave them, but, they'll likely burn.
• Use a splash of the chicken broth to deglaze the spices that stuck to the pot (leave them in). If the pot has boiled dry after the deglazing, add the remaining one tablespoon of olive oil.
• Add the onions and leeks, and saute until soft, about 5 minutes.
• Add the green chiles, garlic, and baby potatoes. Stir to mix.
• Return the seared pork cubes to the pot, along with the tomatoes. Stir everything well.
• Pour the chicken broth into the pot, just to cover stew ingredients. You might not use all of the broth. (In the unlikely event that you're short, use water to top it off.)
• Increase heat to medium-high and bring to a boil. Then reduce heat to medium-low, to maintain an active simmer.
• Cover the pot partially with a lid, and cook for 45 minutes to an hour. The stew is ready when you can easily pierce the potatoes with a knife. Taste and add salt as needed. Sprinkle parsley over the top.
• Ladle into bowls, and add cheese if desired - it's really good with a little salty aged cheese like parm or asiago.

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.

SOUTHWEST CHICKEN & GREEN CHILI STEW

Steps:

• Trim fat from chicken. Cut chicken into cubes. Heat 1/2 of the broth to boiling in Dutch oven. Cook chicken in broth about 5 minutes, stirring occasionally, until white. Remove chicken from broth with slotted spoon.
• Cook garlic and chilies in broth in Dutch oven over medium-high heat 2 minutes, stirring frequently. Stir in flour. Cook over low heat 2 minutes, stirring constantly. Gradually stir in remaining broth.
• Stir in chicken and remaining ingredients except cornstarch, water and tortilla chips. Heat to boiling then reduce heat. Cover and simmer about 20 minutes, stirring occasionally, until chicken is no longer pink in center.
• Mix cornstarch and cold water; stir into stew. Cook, stirring frequently, until heated through and thickened. Serve sprinkled with tortilla chips.

SOUTHWESTERN GREEN CHILE WITH PORK STEW

Steps:

• In a large pot over medium high heat, combine the oil and onion and saute for 5 minutes, or until onions are tender. Dredge the pork in the flour and add to the pot. Saute quickly until browned.
• Add the broth, water, potatoes and chile peppers. Bring to a boil and reduce heat to low. Simmer for 15 minutes, or until potatoes are tender. Add the black beans, kidney beans, garlic, and salt and pepper to taste. Simmer for 30 minutes or more.

SOUTHWESTERN GREEN CHILE WITH PORK STEW

Steps:

• In a large pot over medium high heat, combine the oil and onion and saute for 5 minutes, or until onions are tender. Dredge the pork in the flour and add to the pot. Saute quickly until browned.
• Add the broth, water, potatoes and chile peppers. Bring to a boil and reduce heat to low. Simmer for 15 minutes, or until potatoes are tender. Add the black beans, kidney beans, garlic, and salt and pepper to taste. Simmer for 30 minutes or more.

DEE'S SANTA FE GREEN CHILE STEW

Steps:

• Sprinkle the pork with flour to lightly coat.
• In a large pot (I use a Dutch oven), brown the meat in oil.
• Add chiles, chicken stock, vegetables, salt& pepper, and water if needed.
• Bring to a boil, lower heat to medium low.
• Cover and simmer until meat and vegetables are done, and the stew is slightly thickened (about 3 hours).
• You may cook in a crockpot for 6-8 hours.
• Serve with flour tortillas.

SOUTHWESTERN GREEN CHILE WITH PORK STEW

Steps:

• In a large pot over medium high heat, combine the oil and onion and saute for 5 minutes, or until onions are tender. Dredge the pork in the flour and add to the pot. Saute quickly until browned.
• Add the broth, water, potatoes and chile peppers. Bring to a boil and reduce heat to low. Simmer for 15 minutes, or until potatoes are tender. Add the black beans, kidney beans, garlic, and salt and pepper to taste. Simmer for 30 minutes or more.

GREEN CHILE STEW

Steps:

• Roast the chiles over a flame until the skins bubble and are partially charred, then put them in a bowl , cover with a plate and set aside to steam (or buy chiles that are already roasted).
• Toast the coriander in a dry skillet until fragrant and the color changes, then cool and then grind to a powder using a mortar and pestle or spice mill.
• In a large soup pot over medium heat heat the oil and then add the onion, potatoes and coriander, turning to coat for 5-10 minutes or until potatoes are golden.
• While potatoes are cooking slip skins off the chiles, discarding the seeds and chopping the chiles into large pieces.
• Add chiles, 1 teaspoon salt and the water or vegetable broth into the soup pot. Bring to a boil and then lower heat to a simmer and cook covered for 25-30 minutes or until potatoes are soft. Season with salt and pepper.
• In a small saucepan bring a small amount of water to a boil, submerge the cilantro for a few seconds, drain and rinse under cold water. Chop the cilantro and stir it into the sour cream.
• Serve soup with a dollop of sour cream.