This is modified from Central Market's "Un-edited & Un-tested Hatch Chile Pepper Recipe Book"--mostly handwritten. This is a modified-now tested- recipe by Jack Goodman from Austin, Texas--serves 8-12
2 lbs pork shoulder or butt, cut into 1/2 inch pieces
24 oz green enchilada sauce
24 oz chicken broth
24 oz beef broth
2 med yellow or white onions, peeled, halved, sliced thin
16 oz roasted and peeled poblano or Hatch chili peppers, cut into 1 inch
squares. (can use canned) (or a combination)
2 8oz cans "Herdez" salsa casera
2 med russet potatoes, peeled and cut into 1/2" pieces
1 t ground cumin
2 t dried Mexican oregano, crumbled with fingers as added
4 cloves garlic, chopped
2 T masa dissolved in 6 T cold water
salt & pepper to taste and lard and/or corn oil for sauteing
Salt & pepper the meat and cook in lard in a large skillet over med high heat until brown on all sides--set meat aside. Reduce heat to med.
Add onion and saute until translucent, de glacing the pan. Add garlic, cumen, oregano, and green chilis. Stir 1 min. Add the meat and potatoes. Stir in the Herdez sauce, enchilada sauce, chicken broth and chicken broth. Stir from bottom every now and then, scraping up brown bits.
Cook over med heat until simmering--reduce to low, cover and cook for at least an hour, until potatoes are tender. Adjust seasonings.
Add the masa/water mixture--bring to a boil while stirring-reduce heat to low and keep stirring until slightly thickened. Serve with a squeeze of lime juice and some chopped fresh sweet onion on top of each bowl.
Delicious--best green chili stew I've ever tasted!!
P.S. We had this Thursday nite-- leftovers are for Sat lunch.
2 lbs pork shoulder or butt, cut into 1/2 inch pieces
24 oz green enchilada sauce
24 oz chicken broth
24 oz beef broth
2 med yellow or white onions, peeled, halved, sliced thin
16 oz roasted and peeled poblano or Hatch chili peppers, cut into 1 inch
squares. (can use canned) (or a combination)
2 8oz cans "Herdez" salsa casera
2 med russet potatoes, peeled and cut into 1/2" pieces
1 t ground cumin
2 t dried Mexican oregano, crumbled with fingers as added
4 cloves garlic, chopped
2 T masa dissolved in 6 T cold water
salt & pepper to taste and lard and/or corn oil for sauteing
Salt & pepper the meat and cook in lard in a large skillet over med high heat until brown on all sides--set meat aside. Reduce heat to med.
Add onion and saute until translucent, de glacing the pan. Add garlic, cumen, oregano, and green chilis. Stir 1 min. Add the meat and potatoes. Stir in the Herdez sauce, enchilada sauce, chicken broth and chicken broth. Stir from bottom every now and then, scraping up brown bits.
Cook over med heat until simmering--reduce to low, cover and cook for at least an hour, until potatoes are tender. Adjust seasonings.
Add the masa/water mixture--bring to a boil while stirring-reduce heat to low and keep stirring until slightly thickened. Serve with a squeeze of lime juice and some chopped fresh sweet onion on top of each bowl.
Delicious--best green chili stew I've ever tasted!!
P.S. We had this Thursday nite-- leftovers are for Sat lunch.