Recipe#5519

Title: New Mex Green 07`

From: kcorbett@seanet.com 
 Newsgroups: rec.food.recipes 
 Subject: Green Chile Stew 
 Date: 8 Dec 1996 05:18:56 -0700 
 Message-ID: marketing-0112962129120001@kcorbett.seanet.com 

This is a wonderful, hearty dish, great when served in winter, but
 delicious enough to eat anytime.  Serve this steaming hot along with
 cheese burritos, garlic bread or sopaipillas.  Although a meal in itself,
 it could be served as a first course for a real feast, or as part of a
 buffet.
 This recipe can easily be modified to feed a crowd or meet a more modest
 budget.  Some variations include: 1.  Add a can of chopped tomatoes.  2. A
 popular New Mexican variation is to add 4 or 5 diced, peeled potatoes
 during the final hour of cooking.  3. Use the same amount of pork, but
 double the other ingredients.  For a huge batch, all 3 above variations
 could be made!  The following version is what we like best:
 Preparation time:  20 minutes, total
 Cooking time:  4-5 hours
 To Serve 6-8:
 3 pounds pork roast (shoulder, butt or well-marbled loin)
 2 tablespoons corn (or vegetable) oil
 4 medium onions, chopped
 2 large cloves garlic, minced
 6 cans (24 ounces) green chiles, chopped
 2-1/2 cups beef broth (canned or homemade)
 2 cups water + 1/2 cup to deglaze roasting pan
 1 tablespoon pure ground New Mexico red chile
 1 teaspoon dried oregano
 1/2 teaspoon ground cumin
 Salt and freshly ground black pepper, to taste
 About 5 hours before serving: Place pork in pan and roast at 300 degrees F
 for about 4 hours, until it shreds easily and meat thermometer reads 170
 degrees F.
 1-2 hours later: Heat oil in large, heavy, covered kettle and gently saute
 onions until softened.  Add garlic, and stir.  Add green chiles, beef
 broth, water and seasonings.  Bring to a boil, and then gently simmer,
 covered, for about 2 hours, stirring constantly.
 When pork is tender, shred into large bite-sized chunks, and add to the
 stew.  Pour off the drippings from the roasting pan, and deglaze the pan
 with 1/2 cup water, adding this glaze to the stew.  (If you wish to add
 potatoes, and/or tomatoes, as noted above, do so now.) Simmer for another
 hour or so.