GREEN CHILI STEW BY SALLYE
May be served as an appetizer dish or a full meal.
Featured Pinch Tips Video
- 2 lb
- boneless pork butt
- 1 medium
- white onion, diced
- 4 large
- russet potatoes, peeled & cubed into bite size pieces
- green chiles (jalapeno, poblano or anaheim)
- 1 Tbsp
- garlic powder
- 8 c
- 2 Tbsp
- chicken bouillon
- 2 Tbsp
- cooking oil
- flour to coat meat
- salt & pepper to taste
1Grill chiles in heavy (cast iron is perfect) dutch oven until skin is turning black. Remove from heat and place in paper bag. Set aside.
2Cut pork butt into bite size pieces and dredge in flour seasoned with salt & pepper
Place 2 tablespoons of cooking oil in same skillet you used to grill chiles and heat on medium high.
Transfer dredged meat into heated skillet. Cook until brown on all sides, stirring often to avoid burning.
Remove meat from skillet and set aside temporarily
3Add onions and potatoes to skillet and cook until vegetables are browned.
4While vegetables are browning, remove chiles from paper bag.
Peel (remove skin), cut in half and remove seeds and veins, then finely chop.
5When vegetables are browned, add meat back to pan and stir to blend with vegetables
Add chiles, garlic powder, bouillon, salt & pepper, and water.
Bring to a boil, then reduce heat to a simmer.
Cook for about 2 hours until meat is tender
If you like thicker gravy type stew, you can thicken up with 3 tablespoons cornstarch mixed with water and added to stew.
6You may add chopped fresh cilantro the last ten minutes of cooking for a zippier taste.
7If used as a main dish, cook a big old pan of cornbread to go with.