* Exported from MasterCook *
New Mexican Pork And Green Chili Stew
Recipe By : Gourmet Magazine, Dec 1992
Serving Size : 1 Preparation Time :0:00
Categories : Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 md Onions -- chopped
8 cl Garlic
3 tb Vegetable oil
4 1/2 lb Boneless pork shoulder --
- trimmed of excess fat and cut
- into 1" pieces
5 lb Frozen roasted New Mexican
- green chilies * -- thawed,
- peeled if necessary, seeded,
- and chopped
7 c Water
2 ts Salt
1 1/2 lb Boiling potatoes
In a large heavy kettle cook the onions and 6 of the garlic cloves,
minced, in the oil over moderate heat, stirring, until the onions are
softened, add the pork, chilies, water, and salt, and simmer the
mixture, uncovered, adding more water if necessary to keep the pork
barely covered, for 1-1/2 hours.
Stir in the potatoes, peeled and cut into 1" pieces, making sure they
are covered by the cooking liquid, and simmer the mixture, stirring
occasionally, for 30 minutes, or until the pork and the potatoes are
tender. Stir in the remaining 2 garlic cloves, minced, and salt to
taste and simmer the stew for 5 minutes. The stew may be frozen or
made 3 days in advance, cooled, uncovered, and kept covered and
chilled.
Notes: Can be prepared in 45 minutes or less.
Yield: 14 Cups
MC formatted by Barb at PK on 7/1/98
Posted by: Barbara E. Price <
[email protected]> on Jul 5, 1998
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