All chilies start off green and then end either yellow or red. A standard food in New Mexico is Hatch chili, which uses peppers with a green tinge and tastes fresh. Both spicy and flavorful, the dish is most commonly made with pork. Though there are several regional variations on the ingredients, there are several key spices and vegetables that are included in all recipes. This stew is simple to prepare at home, and once readied, can be left to simmer for several hours, filling the whole house with a robust scent sure to impress both friends and family.
Things You'll Need
- Large pot
- Stirring spoon
- Baking sheet
- 5 fresh green chilies
- 1 tbsp. olive oil
- 1 large onion
- 4 garlic cloves
- 1 tsp. oregano
- 1 tsp. cumin
- 2 cups chicken stock
- 1 lb. pork tenderloin, cut into 1-inch cubes
- 1 lime, juiced
- Salt, to taste
- Black pepper, to taste
Preheat the oven to 400 degrees F. Place the peppers on the baking sheet and insert it into the oven. Bake them until they are brown, for about 10 minutes, then remove the sheet from the oven and set it aside.
Cool the peppers until they are able to be handled comfortably. Peel off the skin and remove the top and seeds. Slice the peppers and set them aside.
Heat the olive oil in the large pot on a stove top set to medium-high. Add the onion and garlic and stir constantly to caramelize for several minutes.
Add the green chili peppers, oregano and cumin to the pot and saute for 2 to 3 minutes, stirring well.
Pour in the chicken stock, pork and lime juice. Stir the stew well and reduce the heat so the liquid continues to simmer. Simmer for 30 minutes.
Sprinkle in salt and pepper to taste. Simmer for another 10 minutes.
Serve with tortilla chips and dried chili peppers on the side.
Tips & Warnings
- Vegetables can be added to this recipe as well to make it more healthful.
- Remember to constantly stir the stew to keep it from burning.
- Photo Credit Green chili peppers image by MAXFX from Fotolia.com
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