Green Chili Stew
Rich with the flavors of roasted green chilies and savory pork, this hearty stew is a comforting choice for a satisfying meal. Tender chunks of pork, golden potatoes, and earthy mushrooms simmer in a fragrant broth seasoned with warm spices. Topped with a dollop of sour cream and garnished with fresh cilantro, each spoonful delights the palate with a balance of creamy, spicy, and herbaceous notes. Serve this stew piping hot for a cozy and flavorful dining experience.
— Constant Cookbook
Ingredients
- 3 Tbs. toasted peanut oil or canola oil
- 2 lb. boneless pork shoulder, trimmed and cut into 3/4-inch cubes
- 1 white onion, chopped
- 2 garlic cloves, minced
- 1/2 lb. white or brown mushrooms, quartered
- 3/4 lb. small yellow-fleshed potatoes, quartered lengthwise
- 1 1/2 tsp. coriander seeds, toasted and ground
- 1 tsp. dried oregano
- 2 bay leaves
- 6 cups chicken broth
- 2 tsp. salt, plus more, to taste
- 12 to 16 New Mexico green chilies, about 2 lb. total, roasted, peeled, seeded and chopped
- 6 Tbs. sour cream
- Cilantro leaves for garnish
Instructions
- In a large, heavy pot over high heat, warm the oil. Working in batches, add the pork and brown well on all sides, 6 to 8 minutes per batch. Transfer to a plate.
- Reduce the heat to medium-high, add the onion to the oil remaining in the pot and sauté until lightly golden, about 4 minutes. Add the garlic and sauté for 1 minute. Add the mushrooms and sauté until the edges are browned, 3 to 4 minutes. Add the potatoes, coriander, oregano and bay leaves and return the meat to the pot. Stir well, pour in the broth and add 1 tsp. of the salt. Bring to a boil, reduce the heat to medium and simmer, uncovered, until the meat is just tender, about 30 minutes.
- Add the chilies and simmer, uncovered, until the meat is very tender, about 20 minutes. Stir in the remaining 1 tsp. salt, then taste and adjust with more salt if needed. Remove the bay leaves and discard. Ladle the stew into warmed bowls and serve immediately, garnished with the sour cream and cilantro. Serves 6.
- Adapted from Williams-Sonoma <i>Soup of the Day</i>, by Kate McMillan (Weldon Owen, 2011).
Yield
Serves 6.
Comments
No comments found.