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New Mexico Green Chili Stew
 You may have noticed by now that I am a Southwest kind of guy. That is due in no small part to the fact that I am from Texas. I grew up with Tex-Mex, Texas and Southern cuisine as well. But over the years I have really come to enjoy Southwest cuisine. Geography is only fanning the flames of my Southwestern palate. I currently reside in the Valley-of-the-Surface-of-the-Sun or, as most people know it, Phoenix, Arizona. So there is no escaping Southwest cuisine here (nor will you find a truly authentic Tex-Mex restaurant here -- but that’s a whole ‘nother story).
One of my staple Southwest cuisine dishes is New Mexico Green Chili Stew. This recipe can serve up to six if you have friends over, or you can freeze the leftovers for later solo enjoyment. (Watch for an article here soon about keeping leftovers fresh. For now I’ll just say this stuff freezes very well and tastes great when thawed. Plus, it can be safely stored in the refrigerator for ten days.)
 Tip: The root of Southwest cuisine is the foods and flavors of Mexico. It is a true culinary adventure to explore the many varieties of Mexican food, spices, cooking techniques and taste combinations. MexGrocer.com is a great site that offers spectacular savings and is a joy to explore, learn and shop for authentic Mexican ingredients. Hint: Try their Gift Packs. They have a wonderful variety of selections including a hot sauce sampler that is just what you need for dishes like this one. | |
If prefer you can use a slow cooker, such as a  Rival® Crock Pot®. If you use a large pot on the stove, however, you need to cook this at low-medium heat for 4 hours. For a slow cooker just slap everything in that baby and let it cook on low for 6-8 hours while you are at work (or play). That way it will be ready for a dinner party or Sunday Night Football when you are. The Stuff
• 1 Pork Tenderloin 1.5 – 2 pounds (You may substitute boneless pork loin chops as long as you get about 2 pounds of it)
• 2 Pounds of Yukon Gold or Russet Potatoes
• 1 medium sweet onion
• Salt, pepper and garlic (you may use your choice of fresh or powder)
• Olive Oil
• 1 dash of cayenne pepper
• 2X 4 ounce cans of La Victoria® Diced Green Chiles (They have different “heat” levels – I like 1 can of Mild and 1 can of Hot)
• 2 or 3 cans (15 ounce) Chicken broth(this will vary by taste and how much pork and potatoes you prepare so just eyeball everything when you are ready to add the broth and add the amount and the type, No Fat, Low sodium, etc., you prefer)
• 1 package of a dozen small corn tortillas
• 1 Large Fry Pan
• 1 Slow-cooker
The Steps
• Cut the pork into 1 inch (or smaller) cubes
• Peel and cut the potatoes into ½ inch cubes and set in a mixing bowl of cold water. Chop the onion and place it in the bowl with the potatoes. Add a tablespoon or so of olive oil to the bowl and set aside.
• Cover the bottom of the fry pan with olive oil and place on medium-high heat.
• Brown the pork in the pan adding salt, pepper and garlic to taste.
• After browning the pork (about 5 minutes) put the pork in the slow cooker.
• Drain the potatoes and onions and brown them in the fry pan. After browning, add them to the pork in the slow-cooker.
• Add a dash of cayenne pepper. (Please note: You may add a dash of a cayenne/red chili based hot sauce instead of the pepper but the recipe is not complete without this vital step!)
• Add the chicken broth to the slow-cooker. (Again, use your judgment and add the amount that suits your taste.)
• Add the green chilies.
• Cover and set the slow-cooker on low for 6-8 hours.
When ready to serve, place a corn tortilla into your soup bowl and ladle the stew on top. Garnish with anything from shredded carrots to a dollop of guacamole. Enjoy!
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