Green Chile Stew

If you are here in New Mexico, you are very familiar with this dish.

It's a staple here. We are chile people. We put it in everything. This is so standard a dish, that most recipes are simply family ones. The variations are broad. The central notion is chiles. Hatch if you can manage them, Anaheims for the rest of ya.

Do make it. You will love it.

INGREDIENTS:

2 tablespoons vegetable oil
3 pounds boneless pork shoulder, diced
Kosher salt
1 large white onion, diced
1 1/2 cups diced Hatch or Anaheim chile peppers
1 small green bell pepper, diced
1 small red bell pepper, diced
4 cloves garlic, minced
4 cups low-sodium chicken broth
1 pound Yukon gold potatoes, peeled and diced
2 15 -ounce cans white corn, drained and 
1 large bunch cilantro, leaves chopped
2 tablespoons cornstarch
Flour tortillas, warmed, for serving

INSTRUCTIONS:

Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Sprinkle the pork with 1 teaspoon salt. Working in batches, cook the pork, stirring, until browned, about 5 minutes. Transfer to a plate and discard the fat from the pot.

Heat the remaining 1 tablespoon vegetable oil in the pot. Add the onion, chile peppers, bell peppers and garlic and cook, stirring occasionally, until softened, about 7 minutes. Return the pork to the pot along with the chicken broth; cover and bring to a boil. Transfer to a slow cooker and place on medium and cook for about 6 hours. 

Increase the heat to medium high and bring the stew to a low boil. Add the potatoes, corn and enough water to cover the pork and potatoes. Add half of the cilantro and 1 teaspoon salt and cook, stirring occasionally, until the potatoes are tender and the stew is slightly thickened, about 30 minutes.

Whisk the cornstarch with 1/4 cup water in a small bowl until smooth. Stir into the stew along with the remaining cilantro and continue cooking, stirring occasionally, until the liquid thickens, about 5 more minutes. Serve with flour tortillas.

SERVES: 6

NOTES: Poblanos could also be used. Omit the corn, add hominy. Really you can add carrots and celery if you like. Substitute the pork for chicken. 

SOURCE: Inspired by Food Network