NEW MEXICO GREEN CHILE PORK STEW (CHILE VERDE)

 




Ingredients

  • 2 pounds pork loin (cubed)
  • 2 teaspoons ground cumin
  • 2 cloves garlic minced or 2 teaspoons of garlic powder
  • 1 teaspoon pure ground chile powder
  • 1 onion, chopped
  • 2 cloves garlic
  • 1 can whole Hatch green chilies and liquid (27 ounce can)
  • 3 tablespoons avocado oil
  • 2 cups water
  • fried or poached eggs optional

Instructions

  • Heat oil in a big frying pan and brown the cubed pork loin.
  • Meanwhile, chop the onion and garlic. Open the can of chilies and process with the onion and garlic in a food processor until the chilies resemble a thick chunky paste. Add the spices to the browned pork and stir until fragrant. Pour the pureed chilies, and their juice from the can, over the browned pork.
  • Add the two cups of water, and the liquid from the can. DO NOT ADD ANY SALT – YOU WILL BE SORRY – WAIT UNTIL THE VERY END. Stir and turn pan down to medium-low to low heat. Cover the pan with the lid ajar and Simmer for 1 – 1 1/2 hours until the chilies cook down and the pork is tender. I keep adding a little water up until the last hour of cooking. You don’t need to add chicken broth for flavor or the green chile stew will be too salty. It will be very flavorful just by adding water.
  • Adjust seasonings. Ladle into a bowl over cauliflower rice, over zoodles and top with jalepenos, cilantro and a fried or poached egg (optional). Serves 8.

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