GREEN CHILE STEW
Senator Joe Montoya from New Mexico was famous for this stew. He won the Capitol Chile Cook-off more than once with this recipe. Absolutely critical: you must serve flour tortillas on the side for scooping up the great sauce. The stew may be frozen for up to three months.
Yield: 8 to 12 servings
3 pounds pork shoulder, fat and bone removed (reserve the fat), cut into 1/2-inch cubes
3 Tablespoons lard or vegetable oil if fat from pork shoulder is not reserved and melted
1/3 cup all-purpose flour
2 ½ teaspoons salt
3 medium-sized onions, coarsely chopped
4 medium sized garlic cloves, minced
2 cans (14 ½ ounces each) chopped whole tomatoes, liquid reserved
20 fresh green chiles, parched, peeled & cut into 1 inch wide cross-wise strips (to equal 4 cups)
½ teaspoon ground Mexican oregano
- Melt fat in a heavy, straight sided 5 quart pot over medium high heat. Combine the flour and salt in a paper bag or bowl and shake to lightly coat pork cubes with flour. Add pork cubes a few at a time, stirring periodically to brown well. As they are browned, transfer the pork cubes to a bowl and set aside.
- Add onion and garlic, cook until onion is translucent, about 5 minutes. Stir in the browned meat and tomatoes, their liquid and 3 cups water and bring to a boil. Then lower the heat, cover the pot, and simmer for 30 minutes.
- Add the green chiles and oregano; simmer uncovered 30 minutes or longer, adding a little more water if necessary, until flavors are well blended. Taste and adjust seasonings.
Reprinted with permission from Jane Butel’s Chili Madness, 2nd Edition, published by Workman Publishing.