This recipe is courtesy of Harald Zoschke, who was trying to recreate a version of green chile stew he enjoyed at De La Vega's Pecan Grill Restaurant in Las Cruces, New Mexico. Note that due to the use of smoked pork, this recipe does not require searing the meat first, and it doesn’t use additional salt.
The article containing this recipe appeared on the Burn! Blog here.
One boneless smoked ham hock (about 1 to 1.5 pound), cut into 1-inch cubes
1 large onion, diced
2 garlic cloves, minced
1/2 quart chicken broth or instant vegetable broth
6 to 8 green New Mexican chiles (about 8 oz.), roasted, peeled and cut into thin strips
1 large potato or a couple of smaller ones, peeled and diced
1 teaspoon dried oregano, Mexican preferred
1/2 teaspoon ground cumin
One cup grated white cheddar or mozzarella (about 2.5 oz.)
1. In a medium stockpot, heat the oil, add the onions, and sauté until the onions turn a golden brown, about 5 to 10 minutes. Add the garlic and cook for an additional minute.
2. Add the chiles, potatoes and pork cubes to the stockpot.
3. Add the broth, season with oregano and cumin. Stir and bring mixture to a slow boil, reduce the heat, and simmer with lid closed for 30-45 minutes or until the potatoes are soft.
4. Serve hot and add 1/4 of the grated cheese to each bowl before serving.