New Mexico Green Chili Stew

Prep 1 h 15 m

Ready In 2 h 45 m

Serves 8

I am trying to get my cooking inspiration from contemporary food magazines at least once a week. We pay to subscribe to these publications and have subscribed for years why not use them and learn from them. They are a wonderful resource and reference and have found them enjoyable and fun to try. (I do not take any credit for this being my own creation just an adaption from the original). This recipe came from a magazine we subscribe to and enjoy called “Eating Well.” It was in the January/February 2018 issue and was written by Kathy Gunst (Eating Well Recipe Contributor). This is the second recipe from “Easting Well” this month that I have made and it has been made twice because we enjoyed the flavor and the blend of peppers which produced a very nice Southwest taste and the longer it aged the better it tasted. The pork was incredibly tender. It took a little time to prep but was worth the effort. If I can do it, you can do it. Compliments to “Eating Well”magazine for a second great meal idea!

Ingredients

• 3 poblano peppers or Hatch chiles

• 4 tbs. safflower oil, divided

• 5 lbs. boneless pork shoulder, trimmed well and cut into 1-inch cubes

• 3 teaspoons kosher salt, divided

• 1 teaspoon ground pepper

• 3 large onions, finely chopped

• 5 cloves garlic, finely chopped

• 2 4 1/2 – oz cans chopped roasted green chiles (fresh preferably)

• 2-4 tbs. chopped jalapeno pepper, seeded if desired (I kept one with seeds)

• 1 1/2 tbs. dried oregano

• 2 bay leaves

• 4 cups water

• 4 cups low-sodium chicken broth or beef broth

• 1 1/2 pounds potatoes, I used very small yukon gold and left skins on

• 3/4 cup chopped fresh cilantro, divided

Cooking directions

Turn on your oven broiler to high and place an oven rack second from the top. (If the rack is on the top slider the peppers being as big as they are seem to touch the heat element so I have found the second position from top is best). On your stove start one of your gas stove burners to medium high heat and char the poblano peppers (could not find hatch peppers locally) occasionally flipping with a pair of metal tongs to blacken on both sides. (If you do not have a gas stove the broiler will work just fine to blacken peppers). Place blackened peppers on a rim edged baking sheet and broil for five minutes each side. The peppers will blister and blacken from the heat. (If to close possibly flame). Remove the peppers from the oven and place them in a bowl and cover with plastic wrap to steam the skins loose. Let peppers steam for five to ten minutes. I found running the peppers under the faucet in a colander I could remove the skins very easily and put the seeds, skin and core down the garbage disposal. Coarsely chop the flesh into 1 in. pieces and set aside.

Heat 2 Tbs. safflower oil in your stock pot to medium high heat. (Make sure it is a pretty good size pot, 5 lbs. of pork shoulder is quite a lot). Add half the pork to the pot and season with 1 1/2 tsp. fresh ground pepper and ground sea salt. (I used fresh ground)  Sear all sides of the pork until golden brown. I found this took between 7-10 min. Remove and place in large bowl. Add an additional 1 Tbs. Saffron oil to pot and repeat the process on other half of pork and set aside back in the bowl. Add remaining 1 Tbs. safflower oil to pot and reduce the heat to medium. Sautée  the garlic and onions and cook for five minutes until soft and tender.  Add poblano, jalapeño and green chillies back to the pot and occasionally give them a stir. Return the pork to the pot and add the broth, water, bay leaf and oregano and bring to boil.

Partially cover the pot and reduce the heat to low. Cook for 1-1/4 – 1-1/2 hrs. or until the pork is tender. Add potatoes and cilantro and 1-1/2 tsb. salt and cook an additional 20-30 minutes until the potatoes are done. I served in large ceramic bowels and topped with chopped cilantro. (You can also ad a spoonful of sour cream if you desire). Enjoy!