Green Chili Stew

Ingredients for 4 servings:

• 2 tbsp extra virgin olive oil
• 250 g pork loin(s), 1 cm cubes
• 4 cloves garlic, finely chopped
• 1 large red onion, diced
• 2 tbsp flour
• 2 tbsp potato starch
• 4 tbsp water
• 400 g chili pepper(s), green, roasted, peeled, pitted, finely chopped
• 2 tbsp chili pepper(s) (jalapeno), or chili peppers, green, diced
• ½ tsp, leveled cumin
• ⅛ tsp, leveled salt
• ⅛ tsp, leveled white pepper, to taste
• 750 ml chicken broth
• 2 large tomatoes, peeled and diced
• 4 medium-sized potatoes, peeled and diced

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Green chili stew – spicy dish from New Mexico

This is a delicious, very spicy dish from my new hometown of New Mexico. There are several different recipes for it, probably one in every family. I’ve chosen components from various recipes and combined them. Tomatoes and potatoes, for example, aren’t included in all recipes, but I like it best that way. And you can often get it with ground meat instead of diced meat. The local green chilies are very hot (1000-2000 on the Scoville scale). You can easily replace these chilies with a combination of milder Anaheim chilies and hotter jalapeños (don’t use marinated chilies!). If you roast them yourself, peel them, and deseed them, it’s best to work with gloves. Tip: Depending on your taste and the spiciness of the chilies, you can use more. Heat the oil in a pan over medium heat and add the diced meat. Sauté for about 5 minutes, until they are no longer pink. Then push them aside and add the garlic and onion to the center, stirring. As soon as the garlic starts to sizzle, stir in the meat again. Transfer everything to a saucepan and add the flour and starch mixed with water, stirring. Now add the chilies, spices, and chicken stock, and bring everything to a boil. Then reduce the heat and add the tomatoes. Let everything simmer over low heat for at least 1 hour, ideally all day. Just before the end, add the diced potatoes and continue cooking until they are tender. Serve with rice. Tip: The green chili stew freezes very well.