This humble New Mexican dish is Southwestern comfort food at its best!
Keyword green chile stew, New Mexico Green Chile Stew
Prep Time 10minutes
Cook Time 1hour15minutes
Total Time 1hour30minutes
Servings 10cups stew
Author Toni Dash
2tablespoonsCanola or Vegetable Oil
2poundtrimmed Pork Butt, cut into 1-inch pieces
1large Red Onion, peeled and finely chopped
3large Garlic Cloves, peeled and diced
6cupsLow-Sodium Chicken Stock
1poundRed New Potatoes, scrubbed (do not peel) and cut into ¾-inch pieces
3 7-ouncecans diced Mild Green Chiles, drained Note: if liking some spicy heat, substitute one of the cans for Hot Green Chilies*
Garnish: chopped red pepper, torn cilantro leaves
In a large Dutch oven or heavy stock pot, heat the oil over medium-high temperature. When the top of the oil is shimmering, add half of the pork. Allow it to sit in the hot pan to develop a sear before stirring; allow to brown. Remove from pan to a plate. Repeat for the second half of the pork.
Add the onions to the pan and sauté until softened (2-3 minutes). Add the garlic and stir together.
Return the meat (and any accumulated juices on the plate) to the pan along with the chicken stock, potatoes, salt and green chilies. Bring to a boil, reduce temperature to allow stew to simmer. Simmer for 1 hour.
Serve garnished with torn cilantro leaves, diced red pepper and a bit of grated cheese if desired.