Green Chili Pork Stew is one of my favorite dishes at the Roaring Fork. The recipe calls for a boatload of green chillies and as I was chopping my poblanos I ran across this interesting picture.
The recipe is ridiculously unhelpful. I channeled all the experience I had reading my Mom's written recipes and came up with a fairly decent stew.
2 cups diced yellow onions
1 cup diced poblanos
2 lb. diced pork
2 Tbsp. minced garlic
2 Tbsp. cumin powder
2 Tbsp. ground coriander
2 Tbsp. jalapeño powder
5 Tbsp. green chili powder
2 Tbsp. onion powder
2 cups chicken stock
Salt and pepper to taste
In a stewing pot, sauté vegetables until tender.
Add diced pork. Add all dry ingredients.
Stir well for a couple of minutes, blend well. Add chicken stock and let simmer on low to medium heat for 11/2 hours or until fork tender.
Skim fat off surface as stew simmers. Season with salt and pepper just before service, only if needed, to your taste.
Serve in a bowl with pepper Jack cheese, roasted serrano pepper and warm, buttered flour tortillas.
Source: Roaring Fork, Scottsdale, Arizona
2 tablespoons corn oil
2 pounds boneless country-style pork ribs, coarsely cut
Kosher salt, to taste
Cracked black pepper, to taste
2 cups yellow onion, diced
1/4 cup jalapeno chile, minced
1 cup dried New Mexico green chiles, seeded, stemmed and minced
1/4 cup garlic, minced
2 cups poblano chile, roasted, peeled and pureed
1 cup grated pepper jack cheese
24 (6-inch) flour tortillas
Over a fire or stove burner, heat corn oil in a cast-iron pot. Season the pork with salt and pepper. When the oil is hot, add the pork, onion, jalapeno and New Mexico chiles and garlic. Cook until the pork is tender, about 1 1/2 hours.
Add the poblano chile puree and simmer for 45 minutes. When done, sprinkle with jack cheese and serve with tortillas.
Makes about 6 servings.