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Green Chile Stew

Monday, 26 May 2008

Description

This is adapted from The Chile Pepper Encyclopedia (William Morrow, 1999). Here is the beef stew or macaroni and cheese of New Mexico--a basic dish with as many variations as there are cooks. Add a warmed flour tortilla and you have a complete meal.

Ingredients

At a glance
Cuisine
New Mexican
Ingredient
Pork
Cooking Method
Sauté
Simmer
Heat Level
5
Chile
Pasado
Meal/Course
Main Course
Serves
6
  • 1 ½ ounces chile pasado, reconstituted to make about 1 ½ cups, chopped

  • 2 pounds lean pork, cubed

  • 2 tablespoons vegetable oil

  • 1 large onion, chopped

  • 2 cloves garlic, minced

  • 1 large potato, peeled and diced (optional)

  • 2 tomatoes, peeled and chopped

  • 3 cups water

Methods/steps

In a skillet, brown the pork in the oil. Add the onion and garlic, and saute for a couple of minutes.

Combine all the ingredients in a kettle or crockpot and simmer for 1 ½ to 2 hours or until the meat is very tender.

 

 

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