Green Chile Stew

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Green Chile Stew
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This is adapted from The Chile Pepper Encyclopedia (William Morrow, 1999). Here is the beef stew or macaroni and cheese of New Mexico--a basic dish with as many variations as there are cooks. Add a warmed flour tortilla and you have a complete meal.

Ingredients


  • 1 ½ ounces chile pasado, reconstituted to make about 1 ½ cups, chopped

  • 2 pounds lean pork, cubed

  • 2 tablespoons vegetable oil

  • 1 large onion, chopped

  • 2 cloves garlic, minced

  • 1 large potato, peeled and diced (optional)

  • 2 tomatoes, peeled and chopped

  • 3 cups water



Instructions


In a skillet, brown the pork in the oil. Add the onion and garlic, and saute for a couple of minutes.

Combine all the ingredients in a kettle or crockpot and simmer for 1 ½ to 2 hours or until the meat is very tender.

 

Servings
6
Servings
6
Green Chile Stew
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is adapted from The Chile Pepper Encyclopedia (William Morrow, 1999). Here is the beef stew or macaroni and cheese of New Mexico--a basic dish with as many variations as there are cooks. Add a warmed flour tortilla and you have a complete meal.

Ingredients


  • 1 ½ ounces chile pasado, reconstituted to make about 1 ½ cups, chopped

  • 2 pounds lean pork, cubed

  • 2 tablespoons vegetable oil

  • 1 large onion, chopped

  • 2 cloves garlic, minced

  • 1 large potato, peeled and diced (optional)

  • 2 tomatoes, peeled and chopped

  • 3 cups water



Instructions


In a skillet, brown the pork in the oil. Add the onion and garlic, and saute for a couple of minutes.

Combine all the ingredients in a kettle or crockpot and simmer for 1 ½ to 2 hours or until the meat is very tender.

 

Servings
6
Servings
6
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