Green Chili Pork Stew on the Egg

Ross in Ventura

I seared the Poblano and Jalapeno Peppers on Fri.



The ingredients

Four batches of pork shoulder simmered to a whit coating

Onions and garlic until sweated

Everything is in the DO

Cooked at 275*+ with the lid off



Served with Jack Cheese and Tortillas, very nice on a cool evening

Ross

Recipe:
New Mexico-Style Green Chile and Pork Stew with Potatoes

2 T vegetable oil or more as needed
3 lbs boneless lean pork, cut into ½ to ¾ inch cubes
2 large onions, cut int6o medium dice
5 cloves garlic, finely minced
2 cups chicken stock
2 cups beef stock
¼ cup tomato puree
3 t 9 poblano chilies, roasted, seeded, peeled, and cut into ½ inch pieces
1 T ground cumin
2 t ground Mexican oregano
2 T mild red chili powder
2 jalapeño chilies, seeded and finely minced
2 T green Tabasco sauce
1 t distilled white vinegar
2 t salt
5 to 6 unpeeled Red Bliss potatoes or other red boiling potatoes, cut into ½ inch dice
Warm flour tortillas and grated Monterey jack cheese for serving.


Heat the 2 T vegetable oil in a large sauté pan over medium heat. Add the pork and sauté until grey. Remove from the pan and place in a 4 quart heavy saucepan. Sauté the onions and garlic in the same pan, using a little more oil if needed. Add the cooked onions and garlic, stock, tomato puree, poblanos, cumin, oregano. And chili powder. Bring the mixture to a boil. Reduce the heat to a simmer, and cook, covered, for 1 hour, stirring occasionally.

Add the jalapenos, Tabasco, vinegar, salt, and potatoes. Cook, covered, at a simmer, for about 20 minutes, or until the potatoes are tender.

Serve in bowls, accompanied with warm flour tortillas and grated Monterey jack cheese.

Serves 10

"Sparky"

Looking good there Ross :woohoo: I bet that would make for some good cold weather comfort food Thanks for sharing man

Ross in Ventura

It's a keeper Doug

Ross

LESAGEMIKE

looks great.Got turned on to green chile pork stew about 10 yrs ago when friends from new mexico made it. Not something made by wonderful southern ohio grandmas when I grew up. That started me growing chile peppers here to go with our usual assortment of bell and hot peppers which are common to this area.Big Jim, Sandia, Barker, and others do well in our climate.

Ross in Ventura

Enjoy your chili growing Mike

Ross

Little Steven

Ross,

Looks really good! Bout half a dozen more jalapenos and some serranos would suit me. Pork shoulder?

Steve

Ross in Ventura

I can't make any hotter, Jackie can't take it. tenderloin is to expensive for chili

Ross

rsmdale

That looks really tasty for a nice cool day.



GOOD EATS AND GOOD FRIENDS


DALE

Ross in Ventura

Thanks Dale

Ross

Desert Oasis Woman

:laugh: good job, Ross!

Your recipe says "serves 10" but that just means 5 good sized bowls

Now you just need some of this cold and snowy weather to really make it "New Mexico Style" :ohmy:

You are really the West Coast's answer to Florida's Richard with such great recipies :woohoo:

Ross in Ventura

Thanks Kari, I almost doubled the recipe in my 9qt DO. Richard has many more recipes than I do

Ross

Gunnar

Nice pot of stew. I'll have to give the potatoes a try soon. What does the vinegar do for the flavor?

Hoss

Yummee lookin COMFORT food!

Ross in Ventura

Thanks Barry, the vinegar smoothes it out

Ross

Ross in Ventura

It was Yummee Hoss, i'm going to have some for lunch!

Ross

rooster

Man that looks good!!!! nice Ross.

Ross in Ventura

Thanks Jr

Ross