The green chile pork stew went over really big when I made it a few months ago, but it was a lot of effort and fussing, and took most of the day in the Crock-Pot to cook. The good side is that it was super delicious, and there was enough for three or four meals, so worth the effort.
But the other day I had some roasted pasilla peppers and some leftover pork bits, so decided to try my hand at the ever-popular “planned-over meal”, just to see how close I could come to “satisfactory”, if not wonderfully delicious.
So I put some rice on to cook, and started tossing things into my deep frying pan that has become so useful for meals like this. Ingredients turned out to be the leftover pork bits, a half jar of pasta sauce, some chopped up tomatoes, a couple of tablespoons of tomato paste, a blop of mole sauce, and half a lonely green bell pepper. And, of course, the official green chiles – the pasillas.
I seasoned it lightly because the jarred pasta sauce is quite well seasoned on its own, and the mole sauce is very heavy. I added just some cumin, ground red chile powder, and a tiny sprinkle of garam masala. Easy on the garam masala as it has a pretty potent ambience. Putting in just a tiny bit deepens flavor without adding any of its own.
Once you get to this point, decide if it is too heavy (add some broth), or too light (let it bubble for a while). By then the rice should be done. This was for lunch, so I didn’t make a separate vegetable, but would have had cauliflower, or something fairly bland had it been a dinner meal.