Margaret Campos, who owns an organic chile farm and the Comida de Campos cooking school in Embudo, New Mexico, provided this recipe. Since the native chiles in northern New Mexico vary from one micro-region to the next, Campos says to use whatever you have on hand. She serves this green chile stew alone or with beans and a fresh tortilla.
15 medium-sized (5- to 7-inch) chiles
1 tablespoon plus 1 teaspoon lard
1 pound pork shoulder, trimmed and cut into ½-inch cubes
2 tablespoons flour
2 garlic cloves, pressed or chopped
3 cups stock or broth
Over a medium-hot grill or in a 350°F oven, roast the chiles until the skin begins to bubble. Rotate the chiles to roast them evenly—be diligent to avoid scorching. Chiles will change color when they're done; the green acquires a yellow hue. Place the roasted chiles in a bowl and cover with a damp cloth and allow them to steam and cool. When the chiles are cool enough to handle, remove the skin, stem and seeds (seeds are optional). Chop the chiles and set aside.
In a medium-sized skillet, add 1 tablespoon lard, and brown the pork over medium-high heat, approximately 10 to 12 minutes. When the pork is done, add the remaining lard and flour, stirring and cooking for two minutes. Brown the flour slightly, and add the garlic. Mix in the chile and stock, and combine well.
Lower the heat and allow to simmer 10 to 15 minutes until the broth has thickened, stirring frequently. Simmering longer will bring out the heat in chile, so simmer to taste. If your chile is too spicy, add diced tomato or a tablespoon of milk to cut the heat.
Yield: 4 main dish servings or 10 to 12 as a condiment
Heat Scale: Hot