New Mexico Green Chile Stew
1 1/2 pound pork butt, cubed
Pork seasoning of your choice, as required
1 pound FCC Roasted & Frozen Hatch Green Chile, fire-roasted, chopped (Can substitute canned)
2 – 12.5 ounce cans diced tomatoes w/Habanera, do not drain
32 oz chicken stock (Box liquid or 5 - 6 bouillon cubes with 1 quart of water)
4 to 5 cloves garlic, minced (2 heaping Tbsp bulk Minced Garlic)
One large onion, chopped
4 to 5 potatoes, peeled and diced/cubed
One teaspoon of the following, plus more to taste if needed:
- Mexican Oregano
- Granulated Onion
- Granulated Garlic
1/2 teaspoon cumin
- Cube your pork into bite-size pieces
- Season cubed Pork with your favorite pork seasoning
- With minimal oil, braze pork, onion, and minced garlic in a large skillet until pork is cooked through.
- Add all ingredients to your stockpot: pork, chicken broth/stock, tomatoes, potatoes, seasonings, and green chile. Simmer for 3 - 4 hours (If you can wait that long), check for salt and seasoning.
Recipe by Roy Van Keuren from the Fresh Chile Cookin' group.
Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!