Beef & Pork Green Chile Stew

We used some of NM green Chile for this dish - about 8 of them. They were not as spicy as we would have liked but the stew turned out delicious! It makes plenty for leftovers or to freeze for later. The vinegar adds just enough tang to barely notice but add a nice flavor. The original recipe called for hominy that I just swapped out with corn. Next time I make this I think I will only use 1 beef bouillon and replace the water with low sodium beef stock just to see if it makes any difference in flavor. Here's how I made the one we had...

Beef & Pork Green Chile Stew

Serves 8

Beef & Pork Green Chile Stew

ingredients

• 1 lb ground beef chuck

• 1 lb pork tenderloin, cut into 1/2" cubes

• 2 cups frozen corn, thawed

• 1 can pinto beans, undrained

• 1 can diced tomatoes, undrained

• 2 large onions, chopped

• 3 large cloves garlic, minced

• 5 medium potatoes, cubed

• 1 1/2 cups chopped roasted, seeded green chiles

• 3 beef bouillon cubes
• 1 tsp cider vinegar
• 3 cups water

• Kosher Salt to taste

directions

1. Brown the beef and pork in a large pot over high heat. Drain off the fat and add the onions & garlic, saute for 3-4 minutes then add the chiles. Cook for 1 minute, then add the beans, tomatoes, potatoes, bouillon, water & vinegar. Bring to a boil, reduce heat and simmer on low, covered for 6 hours.

2. Add the corn during the last 30 minutes of cooking. Taste and add salt if needed.

Warm some tortillas to serve alongside this tasty stew!

Enjoy!

This recipe was adapted from Green Chile Bible.