Green Chile Stew
I started making this mildly spicy dish around 2010 or so. I don't make it the same way every time, but no matter how it is made, there aren't many leftovers. The stew can be made more spicy with hotter peppers. This recipe makes about 3 quarts of stew.
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 onion, chopped
- 2 pounds ground pork (or beef); can also be cubed
- 1 can (10 ounce) diced tomatoes with green chile peppers
- 1 can (4 ounce) can chopped green chile peppers
- 1 1/2 cups chicken broth
- 1 teaspoon ground cumin
- salt to taste
- ground black pepper to taste
- 4 small to medium new potatoes, peeled (or not) and cubed
- 1 can (16 ounce) whole-kernel corn
- Heat oil in a wok. Brown garlic and onions until the onions begin to be translucent. Place the cooked garlic and onions in a warming crock pot.
- Brown pork or beef in the wok. Place the browned meat into the crock pot.
- Add tomatoes, green chile peppers, chicken broth, cumin, salt, and pepper to the crock pot.
- While the mixture is heating, heat water in a large pot and peel and cube the potatoes. When the water reaches a boil, place the cubed potatoes in the boiling water and cook for 15 to 20 minutes until the potatoes are mostly cooked (firm, not soft). Pour off the hot water and set aside the potatoes until the crock-pot mixture is simmering.
- Add the potatoes and whole-kernel corn to the simmering crock-pot mixture about half an hour before serving.