Yes, I cheat when I am making my Pork Green Chile Stew. I cannot resist the roasted chiles at my local Hispanic grocery store. Each Saturday morning, they roast whole chiles out in the parking lot in large rotating barrel roasters. They bag them and charge 3 dollars for 2 pounds. Weird price point. All I have to do is wash the charred skins off and remove most of the seeds. Then I just through them in the food processor and bag up portions that I can use later and freeze.
This latest batch I am processing are 2 different types. Poblano and Green Chiles.
For those of you who cook, this will be an easy recipe to follow, for those that don’t I am sorry about the short cuts.
I have made small batches for just my husband and me and I have made enough to take to church pot lucks.
1-2 pounds of pork stew meat or cut up bite size pieces off a Pork Butt shoulder roast.
Seasoned flour (salt, pepper what ever else you like)
2 or more cups of chicken broth.
2-4 cups of fresh roasted chiles whacked up small or processed to almost a puree.
Dust the stew meat in flour and brown in small batches in a large Dutch oven or stock pot. You don’t have to cook the meat through, just get the flour bonded to the meat. The stewing process will cook and tenderize the meat. If you do over cook it at this point, it has the tendency to get tough.
Once all the meat is browned, add it all back into the pot and throw in any remaining flour and work into the meat to get it to bond. Add chiles and stir until well distributed, then cover with 2 cups of chicken broth. You might need more or less broth depending how juicy your chiles are.
Cover and let simmer for a few hours or until you cannot stand it any longer. I like to cook mine the day before and just warm up the next.
We serve ours in a large bowl over a crisp tostada, beans, shredded cheese, avocado, sour cream and a fried egg on top. Don’t forget the dash of Valentina’s at the end.
1 hour ago