Authentic New Mexico Green Chile Stew - Cooking With Nadine

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Saturday, May 11, 2019

Authentic New Mexico Green Chile Stew


i first had this when i went to albuquerque to visit family 15 years ago...wow is this good!! after several attempts to recreate And falling short ive finally perfected it...at least in my mind but i havent had the real stuff in over 8 years :( this recipe is so tasty and worth the time it takes to put together...try it out!
i first had this when i went to albuquerque to visit family 15 years ago...wow is this good!! after several attempts to recreate And falling short ive finally perfected it...at least in my mind but i havent had the real stuff in over 8 years :( this recipe is so tasty and worth the time it takes to put together...try it out!

INGREDIENTS
Nutrition
  • 12 -15
  • hatch green chilies (if not available anaheim will work too)
  • 2lbs pork shoulder
  • 2tablespoons vegetable oil
  • 1⁄2cup onion, finely chopped
  • 2minced garlic cloves
  • 1 -2jalapeno, diced (only necessary if using anaheim chiles)
  • 6cups chicken broth
  • 6ounces beer (optional)
  • 1⁄2teaspoon oregano
  • 1teaspoon salt
  • 1teaspoon pepper
  • 3bay leaves
  • 1⁄2teaspoon cumin
  • 1(10 ounce) can diced tomatoes
  • 3large potatoes, diced 1/2-inch
  • 2tablespoons butter
  • 2tablespoons flour

DIRECTIONS
  1. Broil green chiles in the oven turning often to evenly darken skin making sure they don't burn.
  2. Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.
  3. While the chiles are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a 

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