New Mexico Green Chile Stew
Ingredients:
3 Tbsp. canola oil
2 lb. pork shoulder, cubed
2 Russet potatoes, diced 1 inch
2 tsp. salt
1 1/2 tsp. cumin
1 1/2 tsp. Los Chileros Mexican Oregano
1 tsp. white pepper
2 Tbsp. flour
1 cup Santa Fe Seasons Flame Roasted Green Chile
2 cups chicken stock
Directions:
Heat a Dutch oven or heavy bottomed pot over medium-high heat
Once hot, add 1 Tbsp. of canola oil and half the pork and brown on all sides
Transfer to a place and add another Tbsp. of oil and brown the remaining pork
Transfer to the plate with the rest of the browned pork
Reduce heat to medium and add another 2 Tbsp. of oil. Add onion and spices and sauté til fragrant, about 2 minutes
Add flour and stir until it starts to turn light brown, 1-2 minutes
Add green chile, chicken stock and pork. Stir well to combine
Bring to a boil, reduce heat to low, add potatoes and simmer covered for 1 hour or until pork is tender
Serve with flour tortillas and fresh chopped cilantro
Click here for Santa Fe Seasons Flame Roasted Green Chile
