Hey Chile Heads! In this video, we continue celebrating green chile season by making some delicious Green Chile Stew. This recipe is super easy, very versatile, and perfect for any occasion. I just know you’re gonna love it!
Thank you so much for watching this video! I’m so excited to teach you guys all about New Mexican cuisine. If you have any New Mexican dishes you would like to see me cook on this channel, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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Traditional New Mexican Green Chile Stew
1 – 1 ½ cups chopped New Mexican green chile
1 ½ lbs pork shoulder, or pork loin, diced to 1-inch thick
3 tablespoons canola oil
3 tablespoons flour
1/2 cup onion, diced
3 garlic cloves, minced
6 cups chicken broth, or beef broth
1 ½ teaspoon salt
1 (10 ounce) can diced tomatoes
4 large potatoes, diced 1-inch thick
DIRECTIONS
1. Roast green chiles on the stove in a cast iron, or in the oven, turning often to evenly darken skin making sure they don’t burn.
2. Once charred cover with a dishcloth for at least 10 minutes to steam the skins off.
3. Cut the meat into 1-inch think chunks.
4. Chop ½ cup onion and 3 garlic cloves.
5. Heat oil in pan and cook pork until slightly browned, about 2 minutes.
6. Add onions and cook for another minute, and then add garlic.
7. Add flour and cook for 2 minutes, stirring continuously.
8. Add broth and bring to a simmer, let simmer for 1 hour.
9. Peel skin from chiles, chop and set aside.
10. Once pork has simmered for 1 hour, add the tomatoes, potatoes and chopped green chile. Let cook for an additional 30-45 minutes. Until potatoes are cooked.
Serve with warm tortillas, or crackers. You can substitute chicken, beef, or turkey for the pork. Cook it vegetarian and add pinto beans.
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Music From this Video:
Music: Boo Boogie – Stuart Bogie
Guitar Miniature No. 1 in D major by Steven O’Brien
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
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Filmed and Edited by:
Bree Enriquez (