Green Chile Stew
This is one of my favorite stews from my home state of New Mexico. It's good any time of year, but best in the fall and winter. Fall is harvest time for green chiles, so they're fresh and delicious. This hearty stew is a perfect way to showcase their flavor and keep you warm during cold months.
It takes a bit of time but it's a truly simple recipe. It also makes enough to last you a week or to freeze for later use.
Servings: 12 people
Ingredients
- 2 Tablespoons extra virgin olive oil
- 2 medium onions diced
- 2 medium carrots diced
- 3 stalks celery diced
- 8 cloves garlic minced
- 1/2 Tablespoon kosher salt
- 6 medium potatoes cubed
- 2 cups green chile chopped, adjust amount to taste
- 4 cups pork shoulder heritage breed, cubed
- 2 15-ounce cans chickpeas drained and rinsed
- 1 Tablespoon soy sauce
- 1 Tablespoon ground cumin for better flavor, toast whole seeds and grind them yourself
- 2 Tablespoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 Tablespoon mustard seed
- 2 Tablespoons organic flour (optional)
- 6 cups vegetable broth or water
- sour cream (optional) for serving
- cheese (optional) for serving
- cilantro (optional) for serving
- lime juice (optional) for serving
- tortillas (optional) for serving
Instructions
- Heat a large pot on medium and add the extra virgin olive oil. Then add the pork cubes and cook for about five (5) minutes, stirring regularly. You want the cubes to just start to brown.
- Add the onions, carrots, celery, garlic, and salt. Cook until soft and translucent, 5-10 minutes.
- Add the potatoes, green chile, and any other desired vegetables to the pot. Stir to combine and cook for another ten (10) minutes.
- Add the chickpeas, soy sauce, cumin, oregano, garlic powder, onion powder, mustard seed, and flour. Stir to combine. Cook for one (1) minute.
- Add the broth. Cover and cook on a low simmer for 30-40 minutes.
- Serve with a warm tortilla. The stew's great plain, but it's also great with cheese, sour cream, lime juice, and cilantro.