Green Chile Stew

This so far is the best Green Chile Stew we have made! This is definitely a keeper so I can make it again. I used the Hatch green chile that we roasted, peeled & stored in the freezer. The original recipe indicated to use fresh Anaheims chiles but I used roasted green chiles and they were perfect for this. I used 8 large chiles, seeded them and chopped them up.

Green Chile Stew

Serves 8

Green Chile Stew

ingredients

• 2 Tbsp Vegetable oil

• 3 lbs boneless pork shoulder, diced

• 1 large white onion, diced

• 1 1/2 cups roasted Hatch green Chile, diced (fresh works too)

• 1 green bell pepper, diced

• 1 red bell pepper, diced

• 4 cloves garlic, minced

• 4 cups low sodium chicken broth

• 1 1/2 lb Yukon gold potatoes, peeled and diced

• 2 cups frozen corn, thawed
• 1 bunch cilantro, leaves chopped
• 2 Tbsp cornstarch

• Kosher Salt
Flour or corn tortillas for serving

directions

1. Heat 1 tbsp oil in a large dutch oven or soup pot over medium high heat. Season the diced pork with 1 tsp salt. In batches, brown the pork and transfer to a plate, drain all the fat from the pot into a metal can (this will help not to clog your pipes).

2. Heat 1 tbsp oil in the pot, add onion, bell peppers & garlic. Cook, stirring occasionally, about 6 minutes. Add the green chiles, stir and cook for 1 minute. Return the pork to the pot along with broth, cover and bring to a boil. Stir and reduce heat to simmer, covered and cook until pork is tender, about 30 minutes.

3. Increase the heat to medium high and bring the stew to a low boil. Add potatoes, corn and 4 cups water to cover the pork and potatoes. Add half of the cilantro and 1 tsp salt, cook uncovered stirring occasionally, about 30 minutes. Potatoes should be tender.

4. Whisk the cornstarch and 1/4 cup cold water in a coffee mug until smooth. Pour into the stew and stir along with remaining cilantro and cook for 5 minutes until thickened. Serve with flour tortillas.

Enjoy!

This recipe was adapted from Food Network Magazine.