After a trip to New Mexico, a trip to a local butcher and a trip to Safeway where New Mexican green chiles were on sale, pork green chili stew seemed inevitable even in the dead heat of a Phoenix summer. There is likely nothing authentic about this recipe, but it was delicious and gave us about 12 big servings (!!).
Cook a 3 lb bone-in shoulder blade of pork with several tomatoes, 3 chopped Anaheim chiles, and 2 cups of water for 8-10 hours in a slow cooker. Season well with salt, pepper, cumin, chili powder, and cinnamon. After cooking remove fat and pull pork apart with a fork.
Chop several potatoes and a large onion. Brown with garlic, cumin, olive oil, cilantro, and chili powder. Add 2 cans pinto beans and 2 cans stewed tomatoes (we only added stewed tomatoes because we didn't use enough tomatoes with the pork).
Combine the contents of the slow cooker with the potatoes and beans. Add more spices to taste, let simmer for a few hours and enjoy. It was quite tasty with a bit of sharp white cheddar cheese.
**I use Black Canyon Chile Powder (linked to above) from the Savory Spice Shop in Denver, Colorado. You can order their spices online for a reasonable price. If you are ambitious and like to mix your own, this particular chile powder is made using "chile peppers, cocoa powder, garlic, toasted onion, Saigon cinnamon and Mexican oregano" and is salt-free.
I'm going to add this to the "cook for me, please" recipes for Dean. But I think I'll have him hold off til the snow is flying. It's been blistering hot here recently and eating stew when it's 87 degrees inside our house (no a/c) doesn't seem quite as appealing as when the winds are howling and the temperature outside is below zero.
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