Green chile stew with Hatch hot peppers
Serves: 6–8
Cook time: 1½–2 hours
Ingredients:
For the stew:
– 2 lbs pork shoulder or pork loin, cut into bite-size cubes
1 tablespoon vegetable oil or lard
1 medium onion, diced
3 cloves of garlic, minced
– 1–2 cups of chopped roasted Hatch green chillies (hot or mild — your choice)
2 medium potatoes, peeled and diced
• 2 tomatoes, chopped (or 1 can of diced tomatoes)
1 red bell pepper, chopped
1 green bell pepper, chopped
4 cups of chicken broth
1 tsp ground cumin
1 tsp oregano
Salt and pepper to taste.
For an extra kick, add:
1–2 chopped jalapeños or serranos
½ teaspoon of chilli powder
Instructions:
Brown the pork
Heat the oil in a large pot. Add the pork cubes, season with salt and pepper, and brown on all sides.
Sauté the vegetables
Add the onion and garlic and cook until soft and fragrant (about 3 minutes).
Add the flavour base
Stir in the green chillies, tomatoes, bell peppers, cumin and oregano. Mix well.
Simmer slowly
Add the chicken broth and potatoes. Bring to the boil, then reduce the heat and simmer for 60–90 minutes until the pork is tender and the stew has thickened slightly.
Season and serve
Taste and adjust the salt, pepper and heat level.
Serve hot with fresh tortillas! 😍
Homemade soft tortillas
Makes: 12 medium tortillas
Ingredients:
2 cups of all-purpose flour
½ teaspoon salt
2 tbsp vegetable oil or lard
¾ cup of warm water
Instructions:
Mix the dough: combine the flour and salt. Add the oil or lard and mix with your fingers. Add the water gradually until the dough comes together.
Rest the dough for 2–3 minutes until smooth. Cover and leave to rest for 20 minutes.
Shape and cook
Divide the dough into 12 balls and roll each one out into a thin circle.
Cook in a dry, hot frying pan for 30–40 seconds per side, until puffed and spotted.
Serving tips:
Garnish with:
Chopped coriander
Lime wedges
Shredded cheese
A fried egg on top (amazing!)
For a thicker stew: Mash a few potatoes into the broth towards the end of the cooking time.
