Name: Green Chile Stew
Yield: Serves 8–10
Cuisine: Mexico
Ingredients: 2 tablespoons vegetable oil or lard; Salt and pepper; Hot corn or flour tortillas; chopped cilantro; 8 cups water or chicken broth; 2 tablespoons all-purpose flour; 3 pounds russet potatoes, peeled and cut into large dice; ½ cup chopped tomatoes, fresh or canned; 2 teaspoons cumin seeds, toasted and finely ground; 1 cup chopped roasted green chiles, or more as you like; 6 large carrots, peeled and chunked; 4 to 6 garlic cloves, chopped; 2 large onions, finely diced; 5 pounds well-marbled boneless pork butt, cut into 2-inch cubes

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

A Platter of Figs and Other Recipes

By David Tanis

Published 2008

About

In northern New Mexico, green chile stew is legendary. Everybody makes it, everybody eats it, and everybody loves it, even if everybody makes a different version—with or without potatoes, or tomatoes, or cumin, or tomatillos, or cilantro, but never without a healthy amount of green chile. Pork stew is the favorite, but it can be made with lamb, beef, chicken, or turkey too. Green chile stew is good any time of year, but it is especially welcome on a cold winter night. It makes a great burri