Green Chile Stew

  1. 6 - 8 fresh long green chiles, roasted, peeled, seeds removed and cut into coarse chunks
    1 medium onion, chopped fine
    3 to 5 cloves of garlic, minced
    1 tsp oregano
    1 tsp cumin
  2. 1 lb lean pork, cut into 1" cubes
    Juice of 1/2 lime
    Up to 1-1/2 cups chicken stock
    Salt, black pepper, and hot green chiles to taste
    1 tbsp olive oil
  1. Heat Dutch oven or medium saucepan over high. Saute onion, garlic, oregano and cumin until onion is clear. Add green chiles, saute and stir. Add pork cubes and stir to seize all sides of the pork; add lime juice and mix.
  2. Now add chicken stock, stopping when most of the pork cubes are covered with liquid. Stir well, reduce the heat to a simmer, cover and set the timer for 30 minutes. Check occasionally to make sure the stuff isn't scorching on the bottom.
  3. When the timer goes off, check the consistency and either add more stock if it's gotten thicker/drier than you like it, or raise the heat and cook uncovered to thicken if it's too runny. Add salt and black pepper now.
  4. Serve with fresh corn tortillas, horchata, or jamaica. You can also serve this with sour cream, which is nice.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases