Food Nerd – Green Chile with Pork
A New Mexico – Colorado hybrid recipe
This recipe is a combination of the classic New Mexico Green Chile Stew and the version of Green Chile that is very popular here in Colorado. The Colorado version includes a roux and pinto beans, whereas Green Chile Stew uses slow cooked potatoes to add thickness.
- 1.5lb Fresh roasted or frozen Green Chile, chopped
- 3 Medium sized potatoes (3-4 cups, chopped)
- 1.5lb Pork loin, chopped into cubes
- 30oz Cooked pinto beans
- 2 cups Chopped tomato
- 1 med Yellow onion, chopped
- 3 clove Garlic, minced
- 1/4 cup Olive oil
- 1/4 cup Butter
- 2 cup2 Water or chicken broth
In a large pot, melt butter then add olive oil over medium heat. Add onion and cook on medium until the onions are translucent, about 20 minutes. Add minced garlic, stir. Add potatoes and cook with the onions until the moisture has been absorbed by the potatoes. Add 1/2 water to deglaze the bottom of the pot, cook potatoes until the water has been absorbed. Add more water (or chicken broth) as soon as the potatoes have absorbed the liquid, repeating the process until both cups have been added. Add pork and cook for five minutes over medium high heat. Reduce heat to medium then add the chopped green chiles. Cook for another five minutes, then add chopped tomatoes. Simmer for 15 minutes, the add cooked pinto beans. Cook for an additional 15 minutes, then serve topped with grated cheese along with warm flour tortillas.