On Friday we got to share more spicy love with the city of Houston. This time around we visited Fresh Pickings in Tomball. They’re all stocked up with Hatch chiles. That’s right, New Mexico chiles from Gillis Farms in Hatch, NM.
Hopefully you will enjoy the video, but even if you don’t, I KNOW you will enjoy the recipe for green chile stew at the bottom of the post!
RECIPE IS BELOW THE VIDEO WINDOW!
We can’t show you a segment like this without giving you something to do with the chiles. Here’s a recipe for green chile stew from my good friend Dave DeWitt:
Green Chile Stew
I couldn’t put together a collection of fresh chile recipes without including my favorite–green chile stew. This has been a popular staple in northern New Mexico for hundreds of years, ever since the Spanish introduced domesticated pigs. In the late summer and early fall, when the crops come in and everyone starts roasting and putting up chiles for the coming year, I keep a pot of this stew simmering on the stove to fill and freeze in containers to enjoy during the cold winter months.
- 1 ½ pounds lean pork, cut into 1 ½-inch cubes
- Vegetable oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 quart pork or chicken broth
- 6 to 8 green New Mexico chiles, roasted, peeled and cut into thin strips
- 2 small tomatoes, peeled and chopped
- 1 large potato, peeled and diced
- ½ teaspoon dried oregano, Mexican preferred
- Salt to taste
In a heavy skillet, brown the pork over medium to medium-high heat, adding a little oil if needed. When the pork is browned, transfer it to a large stockpot. Add the onions and some more oil to the same skillet and until the onions turn a golden brown, 5 to 10 minutes. Add the garlic and cook for an additional minute. Transfer the mixture to the pot with the pork.
Add 2 cups of broth to the skillet, raise the heat, and deglaze the skillet, being sure to scrape all the bits and pieces from the sides and bottom. Pour the broth over the pork in the stockpot.
Add the remaining ingredients to the stockpot, bring it to just below boiling, reduce the heat, and simmer for 1 to 1 ½ hours, or until the meat is very tender and starts to fall apart.