New Mexico Green Chile Stew
Mexico Green Chile Stew – Several equivalent it hot! We do. There is something near the retard blemish of spicy foods and the satisfaction it brings that keeps you wanting statesman. I equal temperature, but I also same savor, and I judge there needs to be an individual arrangement of both for me to revel. In compare to my hubby, I am a weakling.
My preserve, not so much. He eats spicy content meet for the fun of it and puts sriracha on everything. He enjoys spicy substance so some that our 2 period old son asks for hot sauce at dinner experience. This is our New Mexico Site Chile Resent prefabricated with Reproduce Chiles!
- 1½ tbsp olive oil
- 2 lbs of pork shoulder, cubed
- ½ onion medium, diced
- 2 tsp salt
- 1½ tsp cumin
- 1½ tsp Mexican oregano
- 1 tsp white pepper
- 2 tbsp flour
- 1 cup green chiles, diced
- 2 cups water
- flour tortillas, for serving (optional)
- fresh cilantro, for serving (optional)
- Heat a dutch oven or heavy-bottom pot over medium-high heat. Once hot, add 1½ tbsp of olive oil and half the pork. Brown the pork on all sides about 7-9 minutes, transfer to a plate. Add another 1½ tbsp of oil and brown the remainder of the pork, transfer to the plate with the rest of the browned pork.
- Reduce heat to medium and add 2 tbsp of oil. Then add the onion, salt, cumin, oregano and white pepper. Saute until fragrant about 1-2 minutes. Add the flour and stir until it starts to turn brown, about 1-2 minutes. Finally, add in green chiles, water, and pork. Stir well to combine. Bring to a boil, reduce heat to low, cover and let simmer for 1 hour or until the pork is fork tender.
- Serve with homemade tortillas and fresh cilantro.