I love green chili any way you want to serve it, I guess that could be from living in Santa Fe, but especially when the weather starts to turn cooler I love making stews!
2 white onions, chopped
6 garlic cloves, minced
2 tablespoons vegetable oil
4 pounds boneless pork shoulder, trimmed of excess fat and cut into 1 inch pieces
5 pounds roasted New Mexican green chilies (if fresh isn't available us 8 cans)
7 cups of water
2 teaspoons of salt
1 1/2 pounds potatoes, peeled and cut into 1 inch pieces
1 large can diced tomatoes
In a large pot cook the onions and garlic in the oil until tender, then add the pork, chilies, diced tomatoes, water and salt and simmer uncovered for about an hour and a half, add more water if needed. Now stir in the potatoes and make sure that they are covered with liquid and simmer for another 30 minutes, stirring occasionally.
I like to add a dollop of sour cream on top of my bowl of stew if for some reason it is too spicy!
Enjoy!!!!!!
*this stew can be made 3 days in advance if need be or can be frozen*
No comments:
Post a Comment