Green Chile Stew
This recipe is from our crew member Addison, who moved from Colorado to work at the farm. We’re so glad she did, and brought this southwestern stew recipe with her:
“I thought I was leaving green chiles behind when I moved. It’s been so nice to watch them growing at the farm this year. This is my mom’s recipe that would make good use of the frozen chiles and pork (and a jar of salsa verde?). I’ve also made it vegetarian by tossing in some extra Rancho Gordo beans in lieu of the pork and using veg broth. These New Englanders don’t know what they’ve been missing!”
We adapted this recipe to what’s available in Maine in the winter, and can say this is a delicious and warming stew!
GREEN CHILE STEW
Ingredients
4 Tbsp. veg. or olive oil
1 large onion (or 2 medium) chopped
2 large garlic cloves, chopped
4 Tblsp. flour
½ tsp. ground cumin
½ tsp. ground pepper
1 ½ lbs. pork tenderloin or chops, cut in ¼” cubes (or extra can of beans to make vegetarian; we used black beans along with the pintos)
3 cups pork or chicken broth (or veggie broth; we used water and the roasted chile juices)
1 cup roasted green chilies, chopped (1 package frozen from Whatley Farm)
½ tsp. oregano
1 tsp. salt
1 can tomato sauce or diced tomatoes, more or less to taste (we used Heirloom Salsa)
1 jar Salsa Verde
2 chipotle peppers, diced (optional)
Smoked Salt and Pepper (optional, adds great smoke flavor)
2 - 3 cups pinto beans and/or black beans (we used both for the vegetarian version))
STEP 1
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion & garlic, cover and cook over low heat for about 5 minutes to wilt the onions (do not brown).
STEP 2
Raise heat to medium, stir in flour, cumin, & black pepper and cook, stirring, for 2 minutes to cook the rawness out of the flour. The onions will ball into clumps, but that doesn’t matter. When it just begins to color, remove pan from heat and gradually pour in the broth, stirring constantly to prevent lumps.
STEP 3
Add all remaining ingredients, except beans and cilantro. Return pan to heat and bring to boiling point, then cover and simmer over low heat for at least 30 minutes, stirring occasionally. Lightly puree, if desired, with a mixing wand or blender. Add beans and cilantro at end to heat through. Enjoy!
