Green Chile Stew

Name: Green Chile Stew
Prep time: 2 h 55 min
Cook time: 2 h 55 min
Total time: 2 h 55 min
Yield: 8
Cuisine: Global
Ingredients: 355 milliliters diced Hatch or Anaheim chile peppers; 1 kilograms boneless pork shoulder, diced; 1 large bunch cilantro, leaves chopped; 2 Tbsps cornstarch; 8 servings Flour tortillas, warmed, for serving; 4 cloves garlic, minced; 1 small green bell pepper, diced; 850 grams white hominy, drained and rinsed; 8 servings Kosher salt; 946 milliliters low-sodium chicken broth; 1 small red bell pepper, diced; 2 Tbsps vegetable oil; 1 large white onion, diced; 454 grams Yukon gold potatoes, peeled and diced

Green Chile Stew might be just the main course you are searching for. One portion of this dish contains approximately 47g of protein, 13g of fat, and a total of 491 calories. This recipe serves 8. This recipe covers 35% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, pork shoulder, flour tortillas, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. Autumn will be even more special with this recipe.

Instructions

Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Dutch Oven

Sprinkle the pork with 1 teaspoon salt. Working in batches, cook the pork, stirring, until browned, about 5 minutes.

Ingredients you will need

Pork

Salt

Transfer to a plate and discard the fat from the pot.

Equipment you will use

Pot

Heat the remaining 1 tablespoon vegetable oil in the pot.

Ingredients you will need

Vegetable Oil

Equipment you will use

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. Stir the stew and reduce the heat to medium low; simmer, covered, until the pork is tender, about 30 minutes.

Ingredients you will need

Chicken Broth

Chili Pepper

Bell Pepper

Garlic

Onion

Pork

Stew

Equipment you will use

Pot

Increase the heat to medium high and bring the stew to a low boil.

Ingredients you will need

Stew

Add the potatoes, hominy and enough water to cover the pork and potatoes.

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Potato

Hominy

Water

Pork

Add half of the cilantro and 1 teaspoon salt and cook, uncovered, stirring occasionally, until the potatoes are tender and the stew is slightly thickened, about 30 minutes.

Ingredients you will need

Cilantro

Potato

Salt

Stew

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.

Ingredients you will need

Corn Starch

Cilantro

Water

Stew

Equipment you will use

Whisk

Bowl

Serve with flour tortillas.

Ingredients you will need

Flour Tortilla

Photograph by Kat Teutsch

Equipment

Ingredients

Servings:

355milliliters

diced Hatch or Anaheim chile peppers 1kilograms

boneless pork shoulder, diced 1large bunch

cilantro, leaves chopped 2Tbsps

cornstarch 8servings

Flour tortillas, warmed, for serving 4cloves

garlic, minced 1small

green bell pepper, diced 850grams

white hominy, drained and rinsed 8servings

Kosher salt 946milliliters

low-sodium chicken broth 1small

red bell pepper, diced 2Tbsps

vegetable oil 1large

white onion, diced 454grams

Yukon gold potatoes, peeled and diced

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Juve Y Camps Reserva de la Familia Cava Gran Reserva Brut Nature. It has 4.3 out of 5 stars and a bottle costs about 17 dollars.