New mexican pork and green chili stew

1 servings

Ingredients

Quantity Ingredient
2 mediums Onions; chopped
8 Garlic cloves
3 tablespoons Vegetable oil
4½ pounds Boneless pork shoulder; trimmed of excess
; fat and cut into
; 1-inch pieces
5 pounds Frozen roasted New Mexican green chilies*; thawed, peeled if
; necessary, seeded,
; and chopped (wear
; rubber gloves)
7 cups Water
2 teaspoons Salt
1½ pounds Boiling potatoes

Directions

In a large heavy kettle cook the onions and 6 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the pork, the chilies, the water, and the salt, and simmer the mixture, uncovered, adding more water if necessary to keep the pork barely covered, for 1½ hours. Stir in the potatoes, peeled and cut into 1-inch pieces, making sure they are covered by the cooking liquid, and simmer the mixture, stirring occasionally, for 30 minutes, or until the pork and the potatoes are tender. Stir in the remaining 2 garlic cloves, minced, and salt to taste and simmer the stew for 5 minutes. The stew may be frozen or made 3 days in advance, cooled, uncovered, and kept covered and chilled.

Makes about 14 cups, serving 6 to 8.

Gourmet December 1992

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Converted by MM_Buster v2.0l.

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