SUPER EASY!!! CHILE VERDE PORK STEW RECIPE - GREEN CHILI STEW | VIEWS ON THE ROA
Today I’m going to show you how to make a classic Chile verde pork stew. It’s affordable and I love that you only need a few ingredients to keep your family full and happy. Making it a staple in our home for decades. I hope this small portion recipe brings you and your loved ones the comfort and joy that it brought me while making this for you today ???????? As always friends from my kitchen to yours. Make sure to make it comfortable for your home❤️ Sisters, Steph & Cloud
???? easy small portion flour tortilla recipe-
Ingredients
2 Pounds of pork shoulder or pork butt, cubed
6 minced garlic cloves, minced
1 1/2 tsp salt
2 Tbsp AP flour
1 small onion, chopped
1 tsp ground cumin
1 tsp black pepper
1 Tbsp mexican oregano
3 cups chicken broth ( 3 cups warm water + 1 1/2 Tbsp chicken bouillon)
8 roasted Anaheim peppers (mild) or choice of green pepper
1 jalapeño or serrano for spice
Small bunch of cilantro (about 15 stems : )
1 Tbsp Mexican oregano
Tip❣️
For a chewy consistency choose pork shoulder
For a soft tender consistency chose pork butt
Jalapeño and Serranos are for spice and flavor, if you can’t handle the spice please skip
Classic peppers used in Chile verde stew are Anaheim and Hatch, Please choose your favorite. If none are available you can still enjoy by using poblano peppers.
Salt adjustment: If your chicken broth is high in sodium please be careful and adjust the salt when seasoning your pork to 1/2 TBSP salt
Chicken bouillon chicken broth- Please don’t exceed the suggested amount when mixing hot water and chicken bouillon. Adjust salt to taste after 30 minutes of cooking time.
Recipe steps
Season pork with garlic, salt combine with AP flour
In a blender add 1 1/2 cups of chicken bouillon, Anaheim peppers, jalapeño, and cilantro and blend till smooth
Heat cast iron for 3 minutes then add oil
Add seasoned pork pieces and sear for 8 mins
Add onions and let them sweat until translucent ground
Add black pepper, ground cumin
Add sauce and continue to cook for 30- 35 mins
For the remaining 10 minutes add Mexican oregano and cook on low
#flourtortillas #stew #chileverde #guisado #mexicanfood
????????Many of the items used in the video are on our Amazon Store-Front. Link Below
Our AMAZON STOREFRONT:
———————————————————
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
New Mexico Green Chile Stew
@MargaretsKitchenNM nmcookbookmariabaca.com
How to Make New Mexican Green Chile Stew and Carnitas Caliente, from Chef John's New Mexican roots!
From the Land of Enchantment Chef John brings you two of his favorite recipes! Step by step easy instructions showing how to make New Mexican Green Chile Stew and a bonus Carnitas Caliente! #newmexico #newmexicancuisine #santafe #albuquerque #pork #greenchile #redchile #hatchnewmexico #chile #carnitas #partyfood #party #spice #scratchcook #homecook #pandemic #cookathome
DELICIOUS Green Chile Stew Recipe -- Authentic New Mexican Recipe
Hey Chile Heads! In this video, we continue celebrating green chile season by making some delicious Green Chile Stew. This recipe is super easy, very versatile, and perfect for any occasion. I just know you're gonna love it!
Thank you so much for watching this video! I'm so excited to teach you guys all about New Mexican cuisine. If you have any New Mexican dishes you would like to see me cook on this channel, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
LET'S KEEP IN TOUCH!!
Blog:
Social Media Links:
__________________________________________________________________________
Traditional New Mexican Green Chile Stew
1 – 1 ½ cups chopped New Mexican green chile
1 ½ lbs pork shoulder, or pork loin, diced to 1-inch thick
3 tablespoons canola oil
3 tablespoons flour
1/2 cup onion, diced
3 garlic cloves, minced
6 cups chicken broth, or beef broth
1 ½ teaspoon salt
1 (10 ounce) can diced tomatoes
4 large potatoes, diced 1-inch thick
DIRECTIONS
1. Roast green chiles on the stove in a cast iron, or in the oven, turning often to evenly darken skin making sure they don't burn.
2. Once charred cover with a dishcloth for at least 10 minutes to steam the skins off.
3. Cut the meat into 1-inch think chunks.
4. Chop ½ cup onion and 3 garlic cloves.
5. Heat oil in pan and cook pork until slightly browned, about 2 minutes.
6. Add onions and cook for another minute, and then add garlic.
7. Add flour and cook for 2 minutes, stirring continuously.
8. Add broth and bring to a simmer, let simmer for 1 hour.
9. Peel skin from chiles, chop and set aside.
10. Once pork has simmered for 1 hour, add the tomatoes, potatoes and chopped green chile. Let cook for an additional 30-45 minutes. Until potatoes are cooked.
Serve with warm tortillas, or crackers. You can substitute chicken, beef, or turkey for the pork. Cook it vegetarian and add pinto beans.
__________________________________________________________________________
Music From this Video:
Music: Boo Boogie - Stuart Bogie
Guitar Miniature No. 1 in D major by Steven O’Brien
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Free Download / Stream:
Music promoted by Audio Library
Filmed and Edited by:
Bree Enriquez (
Cooking New Mexico Green Chile Stew
Green Chile Stew is a New Mexican favorite. Enjoy this easy robust and filling version. Watch an easy step by step cooking demonstration on creating this delicious stew. Brought to you by New Mexico State University, Roadrunner Food Bank, and AmeriCorps.
Mama's Green Chile Stew
Mama's Green Chile Stew
Ingredients:
Pork loin or shoulder diced into small cubes
Diced potatoes, onions, tomatoes, garlic and green chile.
2 tablespoons flour, black pepper, salt, garlic powder, oregano and cumin to preferred taste.
Broth/stock or prepared bullion.
Start by cooking pork in 1 tablespoon of oil, when no longer pink add flour and coat meat while cooking an additional 2-3 minutes. Add onion, tomatoes, chile, potatoes and sauté for a few minutes before adding broth and spices. Bring to a bowl, reduce to simmer and it's ready in 20 minutes! Great served with Muenster cheese bombs. Quick, easy and delicious.
------------------------------------------------------------------------------------------------------
A production of ZIA COOKING and MIRAGE ART PHOTOGRAPHY
© 2023
For questions, suggestions or technical requests, contact us at: contactus@mirageartphotography.com or visit: