Green Chile Stew
[email hidden] (Scott Fisher)
8 fresh long green chiles 1 medium onion, chopped fine 5
cloves garlic, minced 1 teaspoon oregano 1 teaspoon cumin
Juice of 1/2 lime 1 pound lean pork, cut into 1" cubes cup
chicken stock, or less Salt black pepper hot green chiles to
taste, see note 2 1 tablespoon olive oil
Chilies should be roasted, peeled, seeds removed and cut
into coarse chunks (note 1) Heat Dutch oven or medium
saucepan over high. Saute onion, garlic, oregano and cumin
until onion is clear. Add green chiles, saute and stir. Add
pork cubes and stir to seize all sides of the pork; add lime
juice and mix. Now add chicken stock, stopping when most of
the pork cubes are covered with liquid. Stir well, reduce
the heat to a simmer, cover and set the timer for 30
minutes. Check occasionally to make sure the stuff isn't
scorching on the bottom. When the timer goes off, check the
consistency and either add more stock if it's gotten
thicker/drier than you like it, or raise the heat and cook
uncovered to thicken if it's too runny. Add salt and black
pepper now. Serve with fresh corn tortillas, a pepper-garlic-
onion garnish I'll describe shortly, and lots of cold beer,
horchata, or jamaica. You can also serve this with sour
cream, which is nice.
Garnish: -------- I've taken to chopping up fresh chiles to
make my own food hotter, since the kids max out at Anaheim
chiles. My base mild mix is to cut up an ancho or poblano
chile (the dark green glossy ones, triangular and medium-
pungent) into 1/4" dice, as well as about a quarter of an
onion and a clove of garlic. Add a little olive oil and some
dried oregano, stir well and salt to taste. Sprinkle this on
the chile verde, roll it up in your tortillas, use it in
omelettes or even on Texas-style chili.
Notes: Long green chiles: If you can't find them fresh, you
can use canned but the taste will be slightly different; the
canned variety add lots of citric acid as a preservative.
You might want to cut down on the lime in that event. I used
fresh Anaheim chiles from my garden last year, and will do
so again this year as the Anaheim is producing earliest
(four chiles!) but I'm anxious for my New Mexico varieties
to get going. The original poster is in the center of the
universe for this stuff, though, and frankly you'd probably
get better recipes asking your co-workers, fellow students,
or the janitorial staff there than the net; if you do,
please post it! :-)
Hot chiles: The Anaheims are pretty mild. Some people like
to add jalapenos to this, but I preferred the serranos when
we had the pepper garden last year. I liked six Anaheims
and six serranos when it was just for me and Kim, but the
girls wouldn't touch it, which is why I started making the
garnish. You can also garnish with chopped fresh cilantro
or epazote if you can find it; we're growing that and I
love it so far, it's like a cross between cilantro and
sorrel in flavor.
--
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