Green Chile Stew
Displaying all 4 posts.

Tamara Spencer
I put a pork roast, green chille, garlic and water enough to cover the roast. cook either all day or over night. Then I shred the roast and add potatoes about 2 hours before I am wanting to serve. I sometimes add corn, rotel tomatoes. I have even cooked Pinto beans with the roast. Or you can add a can of beans when you add the potatoes. It is always a hit at my house no matter what I have decided to throw in. Hope this is helpful to you and yours. ENJOY!
about 4 months ago · Report

Chile Monster
THANK YOU!
about 4 months ago · Report

Pajarito Mountain
Mine is similar, but I add some Coriander powder. And use freshly ground garlic, not garlic powder.
about 2 months ago · Report

Ann Stockly-Armijo
There's a million variations on a simple green chili stew but I always prefer keeping it simple with just fresh garlic, stewed and cubed pork shoulder, salt and a lot of green chili. I always cook the pork the day before so it can sit in it's own broth in the fridge overnight and then the fat solidifies and can be scraped off completely the next day. Then you can use the same broth and you won't have a greasy stew. The pork shoulder is a very fatty cut, so if you want to use the same flavorful broth, it helps to take the fat out. It's important to not overcook the chile. Just put it in at the very end. It really doesn't even need cooking, just enough to flavor the broth but you have to be careful with it. It can turn to mush very quickly. Low heat is best.