Santa Fe Arts and Culture Magazine: View Article

Pueblo Green Chile Stew

4 servings

2 pounds boneless pork, cut into 1-inch cubes

3 tablespoons all-purpose flour

2 tablespoons butter, lard or bacon drippings

1 cup onion, chopped

2 cloves garlic, minced

6 tomatoes

1 teaspoon salt

1/2 teaspoon ground Mexican oregano

1/4 teaspoon ground cumin

20 fresh green chiles, roasted, peeled and chopped

Lightly coat pork cubes with flour. Melt butter in a large, heavy skillet or saucepan. Add pork cubes a few at a time, stirring to brown well. Push to the side of the pot. Add onion and garlic; cook until onion is soft. Stir in the browned meat. Add tomatoes, then salt, oregano and cumin. Cover and simmer 1 hour, stirring occasionally and adding water as needed. Add green chiles; simmer 30 minutes or longer, adding a little more water, if necessary, until flavors are well blended. Taste and adjust seasonings.

Jane Butel’s Southwestern Kitchen - Jane Butel, proprietor, chef, author

New Mexico Senator Joe Montoya won the Capitol Chile Cook- off several times with this chile recipe!