Ingredients

How to make it

  • Roast the chilies: Turn your broiler on to high. Begin by placing half of the fresh green chilies on a cookie sheet and placing them under your preheated broiler for 5 minutes, or until the chilies are charred on one side. Remove the pan from the oven and flip chilies to char their underside, about another 5 minutes. Remove chilies from the oven to a brown paper bag and close tightly to allow the skin to steam away from the flesh. Repeat with the remaining chilies.
  • Once the all the chiles have cooled, remove them from the paper bag and stem the chilies, removing the charred skin and seeds.
  • Place the cleaned, roasted chile flesh to a bowl of a food processor and pulse several times until you have reached your desired texture. Set roasted chiles aside.
  • Brown the Pork: Heat the oil in a large pot over high heat. Lightly season the cubes of pork with salt and add them to the pot, cooking until browned, about 8-10 minutes. Once browned, remove pork from the pot with a slotted spoon and set aside. Pour off any excess fat, leaving 1/4 cup remaining.
  • Make the green chili: Add the onions, jalapeños and garlic to the remaining oil in the pot. Cover and cook over low heat for about 5 minutes to sweat the onions. Check halfway to make sure they are not browning.
  • Raise the heat to medium and stir in the flour, cumin and black pepper, and cook, stirring for 2 minutes to cook the rawness out of the flour and scrape up any browned bits. When the onion and flour mixture just begin to color, remove the pot from the heat and gradually pour in the broth, whisking constantly to prevent any lumps.
  • Return the pork to the pot along with the roasted chilies, oregano and salt. Place the pot back over moderate heat and bring the mixture to a boil. Lower the heat and simmer for 30 minutes or until the sauce has thickened a bit and the pork is tender. Make sure to stir the sauce occasionally while simmering.
  • The finished sauce should be thick enough to nap a spoon. If it’s too thick, thin with a bit of extra broth.
  • Serve with warm flour tortillas.

Reviews & Comments 5

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  • NPMarie 12 months ago
    Love the ingredients..I'm thinking chicken would be really good as well:)
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  • rhester03 1 year ago
    Great recipe, I found it a little warm for my kids though, so the second time I made it, I used one Jalapeno instead of two and threw two bell peppers in with the Anaheims and Poblanos to soften the heat a bit while not detracting from the consistency. I think I hit a winner with the family.
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    " It was excellent "
    ariadnebarzane ate it and said...
    This recipe was fantastic! I used a boneless pork loin for the meat and freshly roasted Anaheim chilies for the flavor....The results were perfect and received high marks from even the pickiest eaters in the group....Next day leftovers were even better than the first day so be sure to make plenty!
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  • squirrel_nut 2 years ago
    the specific twist i really like in this recipe is adding the flour and basically making a ROUX like you would for gumbo. that should add some richness to the body of the dish. the roux can be cooked to a light brown color (like peanut butter) all the way to a dark brown (if you are brave or experienced in roux making). i have a couple of Hatch green stew recipes listed and am always looking for ways to make it even better ;)
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  • otterpond 2 years ago
    I had to go searching around but I know something new because Squirrel Nut Unzipped my chili vocabulary. Hatch New Mexico proud of its chilis and has a harvest festival to celebrate the bounty.

    http://en.wikipedia.org/wiki/Hatch,_New_Mexico
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  • squirrel_nut 2 years ago
    a refined process for making the stew. being Hatch season, i think i will skip the anaheims/jalapeno and replace with med Hatch. thx for reviving this recipe ;)
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