Green Chile Stew
I always look forward to the green chile harvest. I usually freeze some of the roasted green chiles, so that I can make this delicious recipe year-round.
- Preparing Time: 45 minutes
- Total Time: 5 hours and 45 minutes
- Served Person: 10
slow cook
green chile
new mexican
spicy
stew
soup
pork
southwestern
chili
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
slow cooker
dairy free
- 3 cups water
- 2 teaspoons salt
- 1/4 cup flour
- 1 teaspoon oregano
- 1 teaspoon cumin ground
- 2 cups big jim new mexico green chiles roasted, peeled, and deseeded
- 2 cups sandia new mexico green chiles roasted, peeled, and deseeded
- 4 pounds pork lean, cut into cubes
- 6 tablespoons olive oil light, refined for frying
- 1 cup white wine
- 3 large onion diced
- 8 clove garlic minced
- 2 can (15 oz) beef stock
- 1 large potato peeled, minced
- Carbohydrate 15.0736433334626 g
- Cholesterol 121.56275516 mg
- Fat 29.3137268935351 g
- Fiber 1.79800836997827 g
- Protein 36.2942331460035 g
- Saturated Fat 9.90042177118658 g
- Serving Size 1 1 Serving (350g)
- Sodium 107.216588068736 mg
- Sugar 13.2756349634843 g
- Trans Fat 2.80053649189018 g
- Calories 481 calories
In two batches, brown the pork cubes in 2/3 of the oil. Deglaze the pan with white wine and place the pork in the cooking pot of a slow cooker. Brown the onions over high heat in last the 1/3 oil, stirring occasionally. Add garlic in last few minutes of frying. Deglaze the pan with some of the water. Add all the ingredients, except flour and salt to the cooking pot and bring almost to a boil (180 deg F). Simmer for 4 hours. Mix flour in a little cold water and stir into stew. Simmer for another hour. Add salt and let cool. Refrigerate. Reheat and serve.
