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We Love Traditional Hatch Green Chile Stew

Traditional New Mexico Green Chile Stew

Servings: 6 Servings
Course: dinner, Lunch, Main Course
Cuisine: Mexican, new mexico

Ingredients
  

  • 2 tbsp olive oil or vegetable oil
  • 2 lbs pork, cut into 1-inch pieces (I use pork butt, shoulder)
  • 1/2 Cup onions, chopped
  • 1 clove Garlic, minced
  • 1/4 cup Flour (if you are gluten free a masa slurry will work perfectly after the pork is tender and your stew has completed)
  • 2 cups fresh tomatoes, peeled and chopped
  • 2 Cups fresh green chiles, roasted, peeled and chopped or 2 cups frozen green chiles (or good quality in a Jar like 505 Southwestern)
  • 1 fresh jalapeno pepper, chopped
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp sugar
  • 1 cup Chicken or beef broth (more if needed)
  • 2-3 large russet potatoes, cut into the size of your choice The potatoes are optional...they are not Original, but I like my stew with potatoes

Method
 

  1. Heat olive oil in 4-quart Dutch oven with cover. Add pork and cook until lightly browned. Add onion and garlic and stir with meat. Add flour and stir 1-2 minutes. Add tomatoes, green chiles, jalapeno (if using), salt, pepper and sugar. Mix to incorporate. Add broth. Lower heat. Cover pot and simmer for 1- 1 1/2 hours until meat is tender. Serve with flour tortillas, or corn if you prefer.