Green Chili Stew

Now it was the winter of our discontent.
Richard III may be, but he didn't have this delicious green chili stew! So much for him!

I got this from David Tanis's "A Platter of Figs".
The meat I found at a farmer's market in Oakland. The pork was from Prather Ranch (see listing here).
The recipe calls for 5 lbs of boneless pork butt, but we got away with around 2.5 lbs--definitely the cheaper option!

Ingredients
5 lbs boneless pork butt, cut into 2 inch cubes
salt and pepper
2 tablespoons vegetable oil or lard
2 large white onions, finely diced
4-6 garlic cloves, chopped
2 teaspoons cumin seeds, toasted and finely ground
1/2 cup chopped tomatoes
6 large carrots, peeled and chunked
1 cup roasted  green chilies
2 tablespoon all purpose flour
8 cups chicken stock or water.
3 lbs russet potatoes, peeled and cut into large rough dice
chopped cilantro


Season the pork with salt and pepper generously.

Take a large stock pot and add oil or lard. Add the meat in several batches, without crowding, and brown them lightly. This will seal in the moisture and make the meat soft and juicy! Transfer to a platter after browning.

Add the onions and brown. Then add garlic, cumin tomatoes, carrots and green chilies. Sprinkle with flour and stir. Add salt and stir. Then return the meat to the pot.  and stir well. Cover with water or broth. Bring to a boil.

Reduce the heat to low, cover the pot and simmer gently for 1 hour.

Taste the broth, add more salt and green chile to taste. The broth should be well seasoned and fairly spicy.

Add the potatoes and continue to cook for 30 minutes or until the potatoes are soft and the meat is quite tender and soft.

Remove from heat and let cool for 1 hour or more. Reheat to eat right away or store in the refrigerator.







To serve, sprinkle with some cilantro and hot tortillas.


Alternatively, I made this stew a second way: This time, I coated the pork as before with flour, but deep fried it, to give it a crispy skin and lock in the juices and moisture.

I then used a crockpot and slowly cooked the concoction for several hours.It was delicious!

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