CAMPBELL GREEN CHILE STEW Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 pounds of pork butt, cubed. Dust with flour and brown in at least 2 T. olive oil.(I also use ground pork to change up the texture depending on what I want)
28 oz. can roasted green chiles or fresh roasted if possible (use some charred anchos or pasillas for a nice depth. For this much meat, maybe 6-8 anchos.
28 oz. diced tomatoes (I like Rotels)
About a quart to six cups chicken broth
2 c. chopped onion
1 T. or 4 cloves garlic, chopped
Salt and pepper to taste
2 T. or to taste of New Mexico red chile powder. (I prefer to add ancho powder instead to taste)
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Directions: |
Directions:Brown the meat in small batches. Remove from pan. Cook the garlic and onion. Add meat back into the pot with the remaining ingredients and simmer slowly with the top on until the meat is tender. Also works well in a crockpot. Thicken with a flour slurry or use corn masa to thicken. Top with a dollop of sour cream and fresh cilantro for a little brightness. Serve with a warm tortilla. |
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Number Of
Servings: |
Number Of
Servings:16 |
Preparation
Time: |
Preparation
Time:One hour |
Personal
Notes: |
Personal
Notes: The Campbells refined this recipe during our many trips to the Balloon Fiesta in Albuquerque. We'd serve it on the field right before the Balloon Glow on Sunday night. Many wonderful memories of Fiesta!
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