A few weeks ago I took a trip to Vail to check out the local food scene and do some hiking. One of the dishes I saw on most menus was a Green Chile with Pork Stew. It was different from the bowl of red we often see with chili in the midwest. Some thickened with flour, some used masa and some used red tomatoes instead of green. The chilies were the constant in all of the stews I tasted. Evidently this is a staple of the Colorado food scene.
I was glad to discover it and happy to pass it on.
Here are a few pics from the trip and the recipe for Green Chile Pork Stew. It’s delicious and hearty, perfect for a cool fall dinner served up with cornbread.
Ok here is the recipe for Green Chile Pork Stew
Green Chile Pork Stew
To print click here
3 pounds fresh Tomatillos or green tomatoes
1-3 fresh hot chilies – Serrano or Jalapeno
2-3 large green chilies- Poblano or Anaheim work best- roasted, peeled and chopped
1 large onion, chopped
3 cloves fresh garlic
1 Tablespoon ground cumin
Salt and pepper to taste
3 pounds of pork, trimmed and cubed 1/2 inch cubes
2 cups chicken or pork stock
1-2 pounds of Yukon gold or red thin skinned potatoes
1 bunch cilantro, chopped
Clean husks off of tomatillos and wash. Place in large pot with water and sliced hot peppers.
Boil for 30 minutes or so until soft. Drain and place in food processor with onion, ground cumin and garlic. Process until smooth and place in a large pot. In the meantime, roast poblano chilies, dice them and throw them in.
In a large skillet, season pork cubes with salt and pepper and brown over medium heat until cooked. Add to tomatillo mixture along with the stock.
Brown potatoes and throw those in too.
Let the whole business cook for about an hour or so until it thickens.
Chop the cilantro and stir in at the end.
Freezes great- Remember cook once, eat 4 times!