New Mexico Green Chili Stew. Place the beef tenderloin cubes, pork loin cubes, and masa harina in a plastic bag, and shake to coat the meat. Broil green chiles in the oven turning often to evenly darken skin making sure they don't burn. Place the shortening in a heavy skillet and brown meat at medium heat.
Side Bar: At the school we use locally grown green chile when making the stew. It is roasted over a fire or gas flame, peeled and chopped. Classic New Mexico Green Chile Stew Recipe This is a simple hearty meal that your entire family will enjoy year 'round. You can have New Mexico Green Chili Stew using 10 ingredients and 12 steps. Here is how you achieve that.
Ingredients of New Mexico Green Chili Stew
- You need 2 1/2 lb of potatoes.
- Prepare 1 tbsp of vegetable oil.
- It’s 1 lb of pork tenderloin.
- Prepare 2 tsp of garlic powder.
- You need 2 tsp of black pepper.
- You need 1 tsp of Italian seasoning.
- You need 1 1/2 cup of chopped onion.
- It’s 13 oz of chopped roasted hatch green chili.
- You need 28 oz of of crushed tomatoes.
- You need 1 tbsp of chicken flavored bullion.
Perfect for serving small groups and/or large crowds, hassle-free! Serve with warm flour tortillas (from New Mexico Catalog). I grew up eating green chile stew. And this New Mexico Green Chile Stew should be ready!
New Mexico Green Chili Stew step by step
- peel, chop, and boil potatos.
- in heated vegetable oil add thickly diced pork tenderloin.
- add garlic powder.
- add fresh cracked black pepper.
- add Italian seasoning.
- add diced onions.
- in boiling potatoes add chopped green chili.
- add the pork and onions.
- add 28 ounces of crushed tomatoes undrained.
- add chicken flavor bouillon.
- cover and cook on medium to low heat for about 15-20 minutes.
- Serve with tortillas or quesadillas for a complete meal!.
This Pork in this Chile Verde recipe should be tender and the sauce will be thickened and be sure to serve it with heated tortillas on the side. This Hatch Green Chile Pork Slow Cooker Stew is made with fresh green chiles. Heat a dutch oven or heavy-bottom pot over medium-high heat. Heat the oil in a large, heavy saucepan over medium heat. Of course I googled it thoroughly before recreating the dish for the first time, and was happy to learn that variations on the basic recipe are not frowned upon.