Oooh... I can't wait for the recipes from Hotchile! But in the meantime waiting
for one from her I have one from the CIA that is fantastic! T&T and fantastic!
* Exported from MasterCook *
New Mexico-Style Green Chili & Pork Stew w/Potatoes
Recipe By : CIA
Serving Size : 10 Preparation Time :0:00
Categories : Pork Veal Dishes
Amount Measure Ingredient -- Preparation Method
2 tablespoons vegetable oil
3 pounds boneless lean pork -- cut in 1/2" cubes
2 large onions -- diced
5 cloves garlic -- minced
4 cups chicken stock
1/4 cup tomato puree
3 to 9 poblano chilis, roasted, seeded & peeled -- cut in 1/2" pieces
1 tablespoon ground cumin
2 teaspoons ground Mexican oregano
2 tablespoons mild chile powder
2 whole jalapeno chile pepper -- seeded and minced
2 tablespoons green Tabasco sauce
1 teaspoon white vinegar
2 teaspoons salt
6 red potatoes -- cut in 1/2" pieces
Heat the 2 tablespoons vegetable oil in a large saute pan over medium heat. Add the pork and saute until gray. Remove from the pan and place in a 4 qt. heavy saucepan. Saute 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.
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NOTES : Serve this spicy chili stew with Orange B-B-Q shrimp with bacon and Jicama and red pepper salad. Pass warm, buttered flour tortillas.
