About thirteen years ago, we spent nine months living in New Mexico in our motorhome. Most of that time was in Santa Fe, but we moved down near the Bosque del Apache Preserve at the end of January when it got REALLY cold in Santa Fe.
As you know, we don’t eat out much, but when we did, I was always intrigued by the menu item called Green Chile Pork Stew. Since I don’t really care for hot food, and in a restaurant one never knows what they consider hot, I never ordered this delicious dish. More’s the pity.
Having a good supply of freshly-roasted Hatch chile peppers on hand, last week I tried making it myself, but was careful to omit the Hatch chiles. I cut one up into bits and served it separately for others to enjoy!
I must admit that the taste was every bit as delicious as the above picture would indicate. I had not quite two pounds of boneless pork chunks which cooked up beautifully tender in the Crock-Pot.
As usual, I started with a written recipe recommended by someone’s blog, and usually I follow a recipe fairly closely (the first time!), but this time, it just seemed that without the spectre of fiery chile peppers, the whole of it would be sort of bland. So I went ahead and added some of my own spices to compensate.
Not having had a taste of an authentic version, I can only say that what I came up with was spectacular. We were pleased to find that there was sufficient quantity to feed us dinner on four non-contiguous nights. It was so good, we weren’t afraid to enjoy it frequently.
There is still a fair amount of the veggies and gravy/sauce left, with a few shreds of the meat, so I will find something to add to it for protein. I have a big supply of frozen pre-roasted boneless chicken thigh meat, so that would work. Or we could use it as an embellishment for something.
DH loves this sort of thing over sourdough bread, so that may take care of the problem. He has already enjoyed it that way on one night’s appearance. We had it over Yukon Gold potatoes the first night, curly egg noodles the second time, and steamed white rice for the third iteration.
At the time I was making this, I was also sharing the procedure with a friend in another part of the country (waving to Karen), so the narrative below is not really in recipe format, but rather an amalgam of what I wrote then and what I added just now.
The original recipe is here:
And my changes:
Instead of browning the pork pieces naked in the oil, I shook them up in a mixture of: