Mains
Green chile stew
Green chile stew is comfort food in New Mexico: tender pork and potato in a light broth loaded with roasted green chillies. It's gentle on heat but full of flavour, and even better the next day. Serve it with warm tortillas.
Anaheim is picked green for this and roasted to loosen the skin. Roast a big batch at the end of summer and freeze them in bags for winter stews.
- Prep 25 min
- Cook 90 min
- Total 115 min
- Serves 6
Ingredients
- 8 Anaheim chillies
- 1 kg pork shoulder, cut into 2 cm cubes
- 2 tbsp oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 tbsp plain flour
- 1.25 litres chicken stock
- 600 g potatoes, peeled and cut into chunks
- 1 tsp salt
- Warm tortillas, to serve
Method
-
Step 1
Roast
Char the Anaheims over a gas flame, under a hot grill or on the barbecue until blackened. Cover for 10 minutes, then peel, seed and chop.
-
Step 2
Brown
Brown the pork in the oil in batches in a large pot and set aside.
-
Step 3
Soften
Cook the onion for 6 minutes, add the garlic, cumin and oregano, then stir in the flour for 1 minute.
-
Step 4
Simmer
Return the pork, add the stock and salt, cover and simmer for 45 minutes.
-
Step 5
Finish
Add the potatoes and chopped chillies and simmer for 30 minutes more until the pork and potatoes are tender. Serve with warm tortillas.
Grow your own
The chillies in this recipe are easy to grow from seed in New Zealand.
