CHASING CiTROëNS

Ok. Nothing to do with Citroens, but Winter’s coming and I got hungry…

Danilo’s Green Chili Stew

This is a New Mexico Green Chili Recipe. The Green Chilis used are HATCH Green Chilis, known as “Big Jim”. They are flavorful, and are heat graded from just a little spicier than a bell pepper to just a little less spicier than a Jalapeno. The finish on your palette is something you have to experience — they are absolutely addictive. I’m not kidding. Once you have this, it will change your life.

The rest of the recipe is pork and potatoes, and plenty of chilis. This is classic New Mexican Green Chile Stew like I grew up with in Eastern Arizona and is perfect for a winter afternoon.

PRO TIP: Serve with a good Lager Beer and a pile of hot, buttered flour tortillas or baguettes. Sour cream handy if it gets hot — that will soften the blow for the heat-adverse people in your life.

You can make it on the stove or crock pot it. Awesome.

Cook Time

1 hour on the stove, or 6 hours at high on the crock pot (or until everything is super-tender)

This is a four-serving ingredient list, but it’s really two because everyone will have seconds…

Ingredients

• 1-2 pounds pork stew meat or pork shoulder chopped into ½” pieces
• ¼ cup all-purpose flour or cornstarch
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• 1 tablespoon olive oil
• ½ yellow onion chopped into 1/2 “ pieces
• 3 large cloves garlic minced
• 7 ounces chopped green chile about 3/4 cup worth (frozen works fine) — you can get this at most stores, or you can order it from Amazon or https://www.hatch-green-chile.com/
• 28 ounces green chile enchilada sauce about 3½ cups worth – https://www.hatch-green-chile.com/
• 3 cups chicken stock or water, plus 1 tablespoon chicken base
• ½ teaspoon kosher salt adjust to taste
• 4 cups diced potatoes about 2 large potatoes

Instructions

1. Combine the pork, flour, pepper and garlic powder in a gallon size Ziploc bag. Shake to coat thoroughly and then set aside.
2. In a large pot over medium heat, warm the oil. Add the fresh garlic and onion and sauté until translucent, approximately 2-3 minutes.
3. Add the dusted pork and cook until browned, approximately 5 minutes.
4. Add the chiles, enchilada sauce, stock and salt and bring to a boil. Cover and simmer on low for 45 minutes.
5. Add the potatoes and raise heat to boil. Reduce to a simmer and cook until the potatoes are tender, approximately 15 minutes.

Eat it with friends and be a hero. Great for a big football game party or any kind of gathering.

You can also make “Chili Colorado” using the same chilis and red chili enchilada sauce, beef is fun to try with it as well. Big Jim Chilis turn red when they ripen further. Same chili, smokier flavor and a little zingier.

In New Mexico they serve this in the same bowl, side by side, and call it “Christmas Chili”.

FINAL PRO TIP: Serve with Fried egg on top. No kiddin’