Abuela Maria's Green Chili Stew (Top Ten Grand Prize Winner) Recipe
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Category: |
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Ingredients: |
Ingredients: 20-25 Anaheim chilies (whole, roasted and peeled with seed pod removed) for mild. Or 20-25 Big Jim chilies for medium. Chop into 2 inch strips.
2 - 32 oz. cartons Swanson's Chicken Broth with 33% less salt
1 quart stewed tomatoes
1 quart water
3 lbs. pork loin (about 1/3 of a full pork loin)
1/4 cup canola oil
2 medium size onions (finely chopped)
8 fresh garlic cloves (finely chopped or minced)
2 tsp. cumin seeds
3 medium sized carrots (scraped and cut into 1/2 in. slices)
3 medium sized potatoes (peeled and cut into 1/2 in. cubes)
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Directions: |
Directions:Rub a 3 lb. cut of pork loin with garlic and onion powder.
Pour canola oil into 10" frying pan. Heat on medium setting. Place pork loin in pan and sear all sides until golden brown.
Place in slow cooker fat side up and pour in one 32 oz. carton of the chicken broth. Pour in the oil from the frying pan. Cook on low setting overnight (6-8 hours) or high setting for 4 hours.
When cooked, allow the meat to cool 20-30 minutes, then cut the pork loin into 3/4-inch cubes or shred.
Pour the liquid from the slow cooker into a large stew pot (large enough to hold 3 gallons) and add the pork loin. Use medium heat setting on your stove. Add the other carton of chicken broth, the stewed tomatoes, carrots, potatoes, green chilies, onion and garlic.
Place the whole cumin seeds in a small skillet. Heat on a medium heat stirring constantly until the essential oils are released and you smell that distinctive cumin smell. Don't overheat! Use a mortar and pestle to grind the cumin and place in the pot (you can use commercial ground cumin, but it doesn't have the rich, cumin flavor as freshly ground whole cumin).
Cook over medium heat for 2 1/2 hours and cover. Add water as needed. Stir occasionally.
Serve in bowls with homemade re-fried beans on the side along with homemade tortillas. |
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Personal
Notes: |
Personal
Notes: This is an updated low-salt, low-fat version of my grandmother Maria Lopez's recipe. She would have used an inexpensive and very fatty pork roast, lard to sear the meat, and add lots of salt. My grandparents were originally from Taos, New Mexico and moved to Walsenburg, CO. at the turn of the 20th century. Her cooking reflected the Northern New Mexico cuisine of the time period.
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