Description
Hearty New Mexico inspired dish that can be made vegetarian simply by omitting the pork. This can be labor intensive and will test your multi-tasking skills if already roasted chiles are not available.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless pork shoulder, cubed
- 4 cloves garlic, chopped
- 1 large onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 2 pounds roasted Anaheim or New Mexico chiles
- 4 serrano chile peppers, diced
- 1 large russet potatoes, peeled and cubed
- 3 roma (plum) tomatoes, chopped
- 1 (14.5 ounce) can vegetable broth
- salt to taste
Instructions
- Heat the olive oil in a Dutch oven or heavy saucepan over medium-high heat. Add the cubed pork
- garlic
- onion
- cumin and oregano. Cook and stir until pork is browned.
- Cook and stir for a few more minutes
- then pour in the vegetable broth. Reduce the heat to low
- and simmer for about 30 minutes.
- Add the potato to the stew
- and simmer for about 45 minutes. You can roast your chilies during this time
- peel
- seed chop and add to the stew along with the serrano peppers. If the stew becomes too dry
- add a little water. When the potatoes are soft and the pork is tender
- add the tomatoes. Cook for about 10 minutes
- then remove from the heat and serve.
Cook Time: 2 hrs
Total Time: 2 hrs
Servings: 6