michael-in-phoenix
Well-known member
...come available in the summer. It makes for a hotter stew, but the taste is so good!
I made this again over the weekend. It is so good the next day! It's also low-carb, if you don't use potatoes.
Green Chile Stew
15 fresh tomatillos, peeled and washed
6 to 8 cups chicken broth
3 pounds pork butt, cut in 1-inch cubes
4 Tbsp. olive oil, plus
3 cups diced onion
6 Tbsp. minced garlic
2 tsp. salt, or chicken bouillon, to taste
1 pound red or white potatoes, cut in 3/4-inch cubes (russets are fine)
5 cups blackened, peeled, seeded and chopped fresh green chile (Anaheim, hatch work well)
2 diced red bell peppers, blackened and peeled (optional, mainly for color)
1 large bunch cilantro, chopped
Pre-heat broiler on high.
Place peeled and washed tomatillos on a baking sheet and broil until they begin to blacken in spots. Remove from the broiler and turn the tomatillos over with tongs. Return to the broiler until blackened in spots. Remove.
Place tomatillos in a blender with a cup (or so) of chicken broth and puree until there are no more large pieces remaining.
Trim the pork of any hard connective tissue and cut into 1 inch cubes.
Heat the oil in a 6 - 8 quart pot over high heat and brown the meat in batches. Set aside.
In the same oil (add more if needed), sauté the onions until golden.
Add the garlic and sauté 1 minute.
Return the meat to the pan along with any juices that may have accumulated. Add the broth, pureed tomatillos and salt. Bring to a boil. Reduce the heat and simmer for one hour, uncovered, until the meat is nearly tender.
Add the potatoes, green chile and the red bell pepper, and cook 15 to 20 minutes more, until the potatoes are tender.
Adjust the salt to taste.
Add the cilantro, stir and serve.
Notes: This is wonderful with warm tortillas (corn or flour) on the side, and a little dollop of crema (or sour cream) on top.
Enjoy!
Michael
I made this again over the weekend. It is so good the next day! It's also low-carb, if you don't use potatoes.
Green Chile Stew
15 fresh tomatillos, peeled and washed
6 to 8 cups chicken broth
3 pounds pork butt, cut in 1-inch cubes
4 Tbsp. olive oil, plus
3 cups diced onion
6 Tbsp. minced garlic
2 tsp. salt, or chicken bouillon, to taste
1 pound red or white potatoes, cut in 3/4-inch cubes (russets are fine)
5 cups blackened, peeled, seeded and chopped fresh green chile (Anaheim, hatch work well)
2 diced red bell peppers, blackened and peeled (optional, mainly for color)
1 large bunch cilantro, chopped
Pre-heat broiler on high.
Place peeled and washed tomatillos on a baking sheet and broil until they begin to blacken in spots. Remove from the broiler and turn the tomatillos over with tongs. Return to the broiler until blackened in spots. Remove.
Place tomatillos in a blender with a cup (or so) of chicken broth and puree until there are no more large pieces remaining.
Trim the pork of any hard connective tissue and cut into 1 inch cubes.
Heat the oil in a 6 - 8 quart pot over high heat and brown the meat in batches. Set aside.
In the same oil (add more if needed), sauté the onions until golden.
Add the garlic and sauté 1 minute.
Return the meat to the pan along with any juices that may have accumulated. Add the broth, pureed tomatillos and salt. Bring to a boil. Reduce the heat and simmer for one hour, uncovered, until the meat is nearly tender.
Add the potatoes, green chile and the red bell pepper, and cook 15 to 20 minutes more, until the potatoes are tender.
Adjust the salt to taste.
Add the cilantro, stir and serve.
Notes: This is wonderful with warm tortillas (corn or flour) on the side, and a little dollop of crema (or sour cream) on top.
Enjoy!
Michael
