Green Chili Stew
In Santa Fe, Gail and her group ate at the legendary Pink Adobe Restaurant, established in 1944 by Rosalea Murphy. Until her passing in 2000, Rosalea served the people of Santa Fe delicious New Mexican comfort food including this fragrant, rich, pork stew made with local Hatch green chiles. Gail’s adaptation of the recipe calls for ‘green chilies’; if you live outside of New Mexico and can’t find Hatch, look for poblano or Anaheim peppers and add a jalapeno or two. The key is to use fresh peppers, not canned or frozen, as the char from roasting is what gives the stew flavour and it’s difficult to char a pepper that’s been frozen or canned.
Prep Time 40 minutes mins
Cook Time 1 hour hr 30 minutes mins
- 2 tbsp olive oil
- 2 lbs boneless pork, cut into 1-inch cubes I like to use a boneless shoulder
- 1/2 cup onions, 1/2-inch dice
- 1/2 cup carrots, cut in coins
- 1/2 cup red peppers, 1/2-inch dice
- 1 tbsp garlic, minced
- 1 tbsp dried oregano
- 1/2 cup all-purpose flour
- 2 cups chicken broth, heated
- 1 cup potatoes, peeled, and cut into 1/2-inch dice
- 2 cups green chilies, roasted* and diced roasting is key, do this ahead of time. You can roast the peppers in a cast iron skillet or over a flame, then skin, de-seed and dice them for the recipe.
- 1 tsp salt
- 1/2 tsp fresh ground pepper
Heat olive oil in a large, thick-bottomed pot. Add pork and cook until lightly browned.
Add onion, carrots, red pepper, garlic and oregano. Stir together with the pork for two minutes on medium-high heat. Reduce heat and stir in the flour.
Add hot chicken stock, a quarter at a time incorporating it well each time.
Add the potatoes, roasted green chilies, salt and pepper. Simmer for 1 to 1.5 hours or until meat is tender.
Adjust seasonings, and serve with flour tortillas or fresh-baked corn bread.