Friday, September 4, 2009

Crock Pot Green Chile and Pork Stew

You have to use roasted New Mexico Hatch chiles for this recipe.  It would work with other kinds, but it just would not taste the same.  Trust me.

4 cups roasted New Mexico Hatch chiles, skins and seeds removed, coarsely chopped
2-3 pounds 1" thick pork chops, fat trimmed, cubed into one inch squares
2 TBS oil
one onion chopped
8 cloves garlic, chopped fine
32 ounces chicken broth
2 medium potatoes, peeled and cut into small cubes
1 tsp oregano
1 tsp cumin
salt to taste
Masa or corn meal (optional)

WEAR GLOVES when seeding, skinning, and chopping the peppers.  Heat oil in medium skillet.  If desired dredge pork cubes in corn meal before browning in oil.  (I like this step, but it isn't necessary).  Transfer browned pork to crock pot.  In same skillet brown onions and garlic.  Transfer to crock pot.  Add potatoes, chicken broth, and seasonings to crock pot.  Heat on low 8 hours or longer, or high about 4-5 hours.  Before serving, I like to use a handheld immersion blender to thicken the consistency of the soup.  Some of the pork becomes shredded, and the peppers are not as chunky.  I try to leave some of the soup chunky though.  Sprinkle with chopped cilantro if desired.  Serve with a big dollop of sour cream.  This stuff can be pretty spicy!

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