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Authentic New Mexico Hatch Green Chili Stew recipe Recipe

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This recipe for Authentic New Mexico Hatch Green Chili Stew recipe is from The Hubler Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Meat
2 lbs Pork shoulder
Produce
3 Bay leaves
2 Garlic cloves
12 Hatch green chilies
1/2 cup Onion
1/2 tsp Oregano
3 Potatoes, diced 1/2-inch, large
1 (10 ounce) can Tomatoes
Canned Goods
6 cups Chicken broth
Baking & Spices
2 tbsp Flour
1 tsp Pepper
1 tsp Salt
Oils & Vinegars
2 tbsp Vegetable oil
Nuts & Seeds
1/2 tsp Cumin
Dairy
2 tbsp Butter
Beer, Wine & Liquor
6 oz Beer ***OPTIONAL

Directions:
Directions:

Broil green chiles in the oven turning often to evenly darken skin making sure they don't burn.
Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.
While the chiles are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes.
add jalepeno, broth, half a can of beer, spices.bring to a simmer.
let simmer for 1 hour.
Peel skin from chiles, chop and add to the pot (including the seeds if you want it spicier - I leave them out because you never know if it's too spicy for someone else).
Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed).
Simmer until potatoes are done.
melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly -- add to the pot.

Number Of Servings:
Number Of Servings:
8

 

 

 

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