Celiac.com 05/17/2024 – Green Chile pork stew is practically a religion in New Mexico. There are numerous regional and family variations, and people are deeply devoted to their favorite versions. This version includes potatoes, though many do not. This version is thickened slightly at the end with potato starch. It’s delicious with rice, potatoes, and/or hot corn tortillas.
Ingredients:
2 pounds pork butt or shoulder roast, cut in 1 inch cubes
3 cups chopped Hatch Green Chile
3 cups potatoes, diced
2 cup peeled and chopped fresh tomatoes
¼ cup flour
2 cups chicken stock
1 can (14 ounces) Hatch green chile enchilada sauce
2 tablespoons shortening or lard
2 tablespoons potato starch, or more as needed to dredge meat.
3 cloves garlic, minced
1 large onion, diced
1 teaspoons salt
1 teaspoon cumin
½ teaspoon sugar
½ teaspoon black pepper
2 cups tomatoes, diced
1 tablespoon potato starch or corn starch to thicken, as desired
Directions
Combine the pork, potato starch, pepper and garlic powder in a gallon size Ziploc bag. Shake to coat thoroughly and then set aside.
In a large pot over medium heat, warm the shortening.
Brown pork on all sides until well caramelized.
Add the fresh garlic and onion and sauté until translucent, approximately 2-3 minutes.
Add all remaining ingredients to pot except the potatoes.
Simmer at low heat for 45 minutes to 1 hour or until the pork is tender.
Then, add the potatoes and cook 15-20 minutes until tender.
Add potato starch or corn starch premixed into a small amount of water to thicken, as desired.
Serve with rice, potatoes, and/or heated corn tortillas and enjoy.
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