new mexico green chili crock pot stew

jennifer solorzano


really nice on a cold day

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1 Hr
4 Hr


2 lb
chopped pork meat
3 clove
cloves garlic chopped
1 large
onion chopped
2 can(s)
diced tomatoes
3 c
chopped green chili you can use canned green chili but there is nothing like fresh roasted
1/4 c
chopped cilantro
1 Tbsp
ground cumin
3 c
chicken stock you can substitute for chicken bullion if you don't have chicken stock
sea salt to taste
4 large
russet poatoes
3 Tbsp


1roast your green chili over flame until blackened put them in zip lock baggy to sweat peels off and set aside

2chop your pork meat into chunks flour and fry until golden brown in about three tablespoons oil after frying place in crock pot

3peel and chop four large russet potatoes about same size as your meat place those in crock pot

4chop your onion garlic and cilantro also place in crock pot

5put in your two cans of diced tomatoes add your three cups of chicken stock and your sea salt to taste and your peppercorns

6now your chilies should be ready to peel the skin should slide right off...chop them and put them in the crock pot

About this Recipe

Course/Dish: Other Soups, Chili