I decided to try a new version of Green Chile Stew. My last one (click here) was simply too hot!
Here's a snap of the little bit left :-)
Green Chile Stew
- 1 tub frozen Green Hatch Chiles, fire roasted (13 oz)*
- 1/2# cubed lean pork
- 2-3 potatoes, peeled and cubed**
- 1/2 onion, chopped
- 4-6 cloves garlic, minced
- 1/2 tsp salt
- 2 cups water
- 1-2 TB flour mixed into water
Toss everything in a pot, simmer for 2 hrs (or more!)
*Using "mild," as any previous heat was simply too hot! It's *very* good, but I could see adding a couple TB of hot or medium. We encountered some unpleasant skins; not sure if this is more common in mild, or just a fluke - I'm not sure of the best way to deal with it...
**white or red; although I usually leave the peel on for stews, in this case peeled is better. Rick likes fewer potatoes.
Note - some recipes brown the pork and onion in a little oil first, and some add diced tomatoes. I like my way better :-)