musings, mutterings, and creative muddle. . .

Thursday, May 3, 2012

Pork Stew - Green Chile Style

Hubster has done it again!  He has successfully taken something as 'ordinary' as pork stew, and put a twist on it. This time with green chiles. Yes - I said green chiles. And not just any green chiles, but some that his sister in New Mexico roasted for us. Can you say delicious?


I knew you could;-)


Southwest Pork Stew

3 lbs boneless pork loin, cubed


3 Tbsp oil (peanut, sesamee, vegetable, corn - your choice)
3 stalks celery, chopped
2 tomatoes, chopped
4 cloves crushed garlic
4 cups chicken broth


8 green chile peppers, chopped


3-4 red potatoes - peeled and chopped
2 cups corn
salt to taste

In a large pot over medium heat, brown the pork in oil.


Do this in 2-3 batches, setting each cooked batch aside.



Place all cooked pork chunks into kettle, add celery, tomatoes, chiles, and garlic.


Add chicken broth to barely covering ingredients.

 
Simmer about one hour, then add potatoes and corn. Simmer an additional 30 minutes until pork is very tender and potatoes are fork tender.  Add salt before serving, if desired.


This is a 'Pueblo' style stew that can be eaten as a traditional stew on its own or even as a filling for some phenomenal Southwest style enchiladas. We chose to eat our as a stew with warmed corn tortillas on the side.

 The preparation time is around 20 minutes (cube your meat first, then prepare other ingredients while it is browning to save time) and I especially loved the simmer time - lots of time for some lovely Canteloupe Margarita on the back patio while enjoying the stew aroma wafting through the doorway. 


A delicious experience from start to finish.

Have a 'Simmer Time' kind of day ~

Robin Z

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