"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Green Chile Stew Recipe

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This recipe for Green Chile Stew, by , is from Resurrection Lutheran Church Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

David Sonnenberg


1 cup hot or mild green chile: roasted, peeled and chopped
2 pounds pork
cup oil or lard
1 cup flour
teaspoon salt
teaspoon ground black pepper
8 cups water
6 teaspoons chicken bouillon granules
tablespoon oil or lard
2 medium yellow onions, chopped
4 cloves garlic, crushed through a pressed or minced
2 teaspoons dried Mexican oregano, crushed
teaspoon ground cumin
4 small russet potatoes, peeled and diced
teaspoon salt or to taste
optional: 1 14.5 ounce can peeled diced tomatoes

Cut the pork into -inch cubes, discard fat. In a plastic bag, combine the flour, salt, and pepper. Add the cubed pork in batches, coat the meat. Shake off excess flour and discard any remaining flour after all the pork has been dusted.

In a large frying pan heat the oil or lard until very hot. Brown the pork in batches, turning until all sides are golden brown. Transfer to a kettle. Add the water and chicken bouillon granules to the kettle and bring to a simmer. Do not boil hard.

In a skillet, add the tablespoon oil or lard. Fry the onions and garlic until golden. Add to the kettle. Add the oregano and cumin to the kettle and simmer gently for 45 minutes to an hour or until the pork is tender. Add the green chile, potatoes, salt and optional can of tomatoes. Simmer 30 minutes longer. Serve with tortillas.

Personal Notes:
Personal Notes:
Please roast your own chile, it will be much better than the can or frozen chile.




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