Burch’s Original New Mexico Green Chile Stew
By Beverly Hicks Burch
One thing I learned when Tall & Handsome and I married was how to use green chilies and I needed to learn how to do it as often as relevantly possible for a Southwestern and Southern union…and I needed to learn how to do it well. You see, those New Mexicans take their chilies seriously.
They even have an official state phrase…”Red or green?” Which mean do you want red chilies or green with your meal? Or you can just have Christmas on the side which means you take `em both!
I draw the line at putting green chilies on my burgers and pizza (and sometimes ice cream) which T & H assures me is the norm and not the occasional deviation in New Mexico. I say, “Nuh uh!” You just have to say “No” somewhere…
But, I do admit to acquiring a fondness for those little green jewels and now those little 4 ounce can are a staple in my cabinet. We panic if we get below two cans…
When the weather starts to cool down or if it’s cold and rainy I can’t wait to make a big ol’ pot of Posole. T & H and I also have a fondness for Green Chili Stew. Usually we make our stew from a mix from a company called Desert Garden, but since we didn’t have any on hand we decided to resort to the next best thing…make it from scratch!
After a little research, discussion, decision and trial and error we concocted a big pot just in time keeps us warm against the rain outside.
All we can say is “Yum…and pass the tortillas!” My native New Mexican said it was pretty darn good…
© 2009 Beverly Hicks Burch
Burch’s Original New Mexico Green Chili Stew
5 – 6 tablespoons olive oil, divided
1 large onion, chopped
3 cloves of minced garlic
¾ teaspoon cumin
½ teaspoon black pepper
1 teaspoon oregano
1 – 1 ½ boneless pork loin, cut into bite size pieces
1 cup all purpose flour
2 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon kosher salt
½ teaspoon pepper
1 – 2 large potatoes, cut into chunks
3 – 4 oz. can chopped green chilies
1- 15 0z. can hominy, drained and rinsed
6 – 8 cups low sodium chicken broth
1. Sautee onion and garlic in 3 tablespoon of olive oil until they begin to soften in a Dutch oven or stock pot. Add cumin, ½ teaspoon black pepper and oregano and cook on low for 5 minutes. Remove from heat and set aside
2. Combine flour, garlic powder, onion powder, salt and ½ teaspoon black pepper.
3. Coat the pork in the flour mixture and brown the pork in 2 – 3 tablespoons hot olive oil in a skillet.
4. Add the browned pork to the onion/garlic mixture in the stock pot.
5. Next add the potatoes, hominy, green chilies and chicken broth.
6. Bring to a boil and cook about 45 minutes to 1 hour or until the meat is done and the potatoes are tender.
Serve with warm buttered tortillas. Garnish with grated cheese.
Green Chili Stew with warm tortillas
© 2009 Beverly Hicks Burch All Rights Reserved.