New Mexico–Style Green Chile Stew
- Total Time
Serve the stew with a bowl of steamed broccoli florets sprinkled with a pinch of red pepper flakes.
olive oil2 tsp
uncooked red onion(s)1 medium, thinly sliced
garlic clove(s)1 clove(s), medium, crushed with the side of a large knife
uncooked lean boneless pork chop(s)1 pound(s), 4 (1/4-pound) trimmed and cut into 3/4-inch pieces
table salt¼ tsp
black pepper⅛ tsp
vegetable broth1 ½ cup(s)
uncooked baby potatoes10 cup(s), red variety, quartered
canned green chili peppers4 ½ oz, chopped
cilantro¾ cup(s), fresh
- Heat the oil in a large heavy saucepan over medium heat. Add the onion and garlic; cook, stirring frequently, until the onion is softened, about 5 minutes. Add the pork, salt, and pepper; cook, stirring frequently, just until the pork is no longer pink, about 3 minutes. With a slotted spoon, transfer the pork to a plate.
- Add the broth, potatoes, and chiles to the saucepan; increase the heat to medium-high and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are fork-tender, about 10 minutes. Discard the garlic. Return the pork to the saucepan; cook, stirring constantly, until heated through, about 1 minute longer. Stir in 1/2 cup of the cilantro.
- Ladle the stew evenly into 4 bowls. Serve sprinkled with the remaining 1/4 cup cilantro. Yields generous 1 cup per serving.