Authentic New Mexico Green Chile Stew
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 8
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 6 cups chicken broth
- 2 tablespoons butter
- 1 teaspoon pepper
- 2 tablespoons flour
- 1/2 teaspoon cumin
- 1/2 cup onion finely chopped
- 1 can diced tomatoes
- 1/2 teaspoon oregano
- 2 cloves
- 3 leaves
- 2 lbs pork shoulder
- 12 -15 hatch green chilies (if not available an
- 1 -2 jalapeno diced (only necessary if using anaheim chiles)
- 6 ounces beer (optional)
- 3 large potatoes, diced 1/2-inch
- Carbohydrate 55.1206685904756 g
- Cholesterol 924.298427051827 mg
- Fat 202.610228349648 g
- Fiber 0.678917490479274 g
- Protein 225.429147681104 g
- Saturated Fat 71.8941570160601 g
- Serving Size 1 1 serving(s) (1618g)
- Sodium 1275.0278935982 mg
- Sugar 54.4417510999963 g
- Trans Fat 16.0662781189911 g
- Calories 2988 calories
{ "@type": "ItemList", "itemListElement": [ "Broil green chiles in the oven turning often to evenly darken skin making sure they don't burn.", "Remove from oven and cover with a dish cloth for 10 minutes to steam the skins off.", "While the chiles are resting, cube the meat, sprinkle with salt & pepper and brown with onions & garlic in oil in a large pot for 5 minutes.", "add jalepeno, broth, half a can of beer, spices.bring to a simmer.", "let simmer for 1 hour.", "Peel skin from chiles, chop and add to the pot (including the seeds).", "Let simmer for 30 minutes then add the tomatoes & potatoes (add a cup of hot water if needed).", "Simmer until potatoes are done.", "melt butter in a small skillet & add flour, cook for 2 minutes stirring constantly -- add to the pot." ] }
