Posted by: highmountainmuse | September 5, 2009

Green Chili Stew

Green Chili Stew with yellow posole simmering on the wood cook stove

Green Chili Stew with yellow posole simmering on the wood cook stove

This week’s recipe is much closer to home than the “fancy” one I last shared with you. 

Green chili.  A crop celebrated in Northern New Mexico, but a dish renowned in Southern Colorado. A simple dish, a staple, a basic part of life, one I can no longer imagine being without!  For breakfast over a plate of San Luis Valley potato hash browns and fried eggs; for lunch as a hearty left-over soup; or for our evening meal with warm tortillas, shredded cheese and a dollop of sour cream…

Having grown up back east, this dish was once unknown, and then used to seem to me both strange and exotic… until I lived here long enough to rely on Green Chili as a usual and regular dish; one of the basic food groups, you might say.

Seems like many families and households around these parts have their own varieties, specialties, recipes and serving suggestions. There is no one right way. I suppose you can’t really go wrong.  I’ll share with you today our basic recipe.  Simple, warm, soothing, hearty; a balanced meal in a bowl… I hope you’ll try and enjoy!

Green chili, a stew

Brown in a large skillet or dutch oven over medium heat:

            1 pound pork, either ground or cubed in about ½” pieces.  Here in Southern Colorado we can purchase actual “chili meat” at the butcher department of our local grocery store, but any sort of pork will do.

            2 tablespoons vegetable oil or lard

            A dash of salt and pepper

Add and stir until softened:

            1 medium onion

Then add and stir until blended:

            2 tablespoons flour

Slowly add while stirring all of the following:

            3 cups water with 3 chicken bouillon cubes, or else 3 cups chicken stock or broth

            1 can diced green chilis, or ½ – 1 cup diced fresh roasted chilis

            Spices to taste:  chili powder, garlic powder, a pinch of oregano and cumin, a pinch of sugar

You can also add one or a combination of the following optional ingredients for variety:

            1 can posole

            1 can diced tomatoes

            1 can pinto beans

Cover and simmer over medium/low heat, stirring occasionally, for at least 20 minutes. Add more water or broth if the stew gets too thick.  Season with salt and pepper according to taste.


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