Green Chili Stew
My husband is crazy about this stew from a popular Mexican chain restaurant and wanted me to get the recipe. After a few years and several trials, I finally got the right combination of ingredients and my husband loves it! I serve this with warm flour tortillas.
My husband is crazy about this stew from a popular Mexican chain restaurant and wanted me to get the recipe. After a few years and several trials, I finally got the right combination of ingredients and my husband loves it! I serve this with warm flour tortillas.
- 2 tablespoons canola oil
- 1 cup onion chopped
- 3 pounds pork stew meat diced
- 3 tablespoons all purpose flour
- 3 cloves garlic peeled and chopped
- 64 ounces low sodium chicken broth
- water if needed
- 3 teaspoons salt to taste
- 1 1/2 teaspoons black pepper to taste
- 1 can (26 oz.) pickled jalapenos sliced, with juice and veg.
- 1 teaspoon kitchen bouquet
- 1 can (14.5 oz.) stewed tomatoes chopped, not drained
- 5 large potatoes peeled and chopped
- 8 large hatch peppers skinless, chopped
- 4 medium jalapeno peppers fresh, chopped
- Carbohydrate 129.503292540033 g
- Cholesterol 408.553045057613 mg
- Fat 107.697871529284 g
- Fiber 3.27502664004486 g
- Protein 114.123996533419 g
- Saturated Fat 56.2653674673282 g
- Serving Size 1 1 Serving (1554g)
- Sodium 2590.71729024861 mg
- Sugar 126.228265899988 g
- Trans Fat 6.64151161888248 g
- Calories 1938 calories
Step-by-step
- In a large stock pot on medium/high heat, brown the pork with the oil. stirring occasionally.
- Sprinkle the flour over the browned meat; stir.
- Add all the remaining ingredients EXCEPT the Kitchen Bouquet.
- Add water as needed to just cover the ingredients.
- Cover and bring to a boil; stirring occasionally.
- Cook for about 30 minutes or until potatoes are tender.
- Add the Kitchen Bouquet; stir.
- Cook another 15 minutes.
- Serve with warm flour tortillas or a crusty bread.
Replacing the fresh jalapeños with an equal measure of canned green chilis alters the heat profile from sharp and direct to mild and earthy. This adjustment changes the character of the base without requiring changes to the remaining proportions. Pork shoulder yields the best texture for long simmering because the connective tissues break down thoroughly into gelatin. Using lean cuts instead will result in a dry, stringy consistency because the cooking time is relatively short at just 45 minutes total.
Day-Two Development
Stews containing large quantities of starch from potatoes benefit from a resting period. Starch molecules retrograde as the temperature drops, firming the potato cell walls during refrigeration. Store the pot in the refrigerator for up to three days. The liquid thickens overnight as collagen and starches fully hydrate. Reheat individual portions gently on the stove over medium-low heat. Add a splash of water if the reduction becomes too thick during reheating.Equipment and Workarounds
A heavy-bottomed stockpot prevents scorching when browning the pork on medium-high heat. Thin aluminum pots create hot spots where flour and fond burn rapidly, imparting a bitter taste to the broth. Substitute a cast-iron Dutch oven if a heavy stockpot is unavailable. Ensure the lid fits tightly to maintain adequate steam pressure during the initial boiling phase.
