Things You'll Need:
- 1 ham hough (medium-sized)
- 1 large onion
- 1 pound chilies
- 2 large boiling potatoes (about the size of a fist)
- 1 liter of water
- 2 chicken stock cubes
- Olive oil
- salt and black pepper to taste
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Step 1
Turn your broiler on to medium-high.
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Step 2
Rinse each chili with water and place on an oven tray.
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Step 3
Place the tray of chilies beneath the broiler and watch. When the skin begins to turn black and a popping sound can be heard, turn the chilies using a fork or tongs.
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Step 4
Once the skin on the chilies has all turned black, remove them and quickly place them in a plastic bag. Seal the bag to keep the steam in. This forces the skin to separate from the meat of the pepper.
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Step 5
Wait until the peppers have cooled, then peel the skin off.
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Step 6
Slice the length of the pepper and scoop out all of the seeds.
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Step 7
Chop the chilies into small bits.
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Step 8
Dice the potatoes into small cubes (skin on).
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Step 9
Dice the onions finely.
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Step 1
Simmer the ham hough in the water and chicken broth until tender. This will likely take one to two hours.
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Step 2
Take the ham out of the broth and let it cool.
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Step 3
Shred the hough using a fork or knife.
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Step 4
Heat the olive oil in a separate pot on medium heat.
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Step 5
When up to temperature, drop in the onions and potato and cook until the potato has browned on all sides.
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Step 6
Add the chilies and mix together.
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Step 7
Add the broth from the ham hough and shredded ham.
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Step 8
Simmer on stove for one hour, or until the stew thickens.
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Step 9
Add the salt and pepper to taste.
