GREEN CHILLI POTATO STEW
Serves 8
3 tablespoons vegetable oil
1½ pounds beef sirloin or pork butt (pork shoulder), cut in 1-inch cubes
1½ cups diced onion
1 tablespoon minced garlic
6 cups chicken or beef broth= to 1 quart can
1 pound red or white potatoes, cut in ½ to ¾-inch cubes
2 to 3 teaspoons salt, to taste
3 cups roasted, peeled, chopped Pueblo green chilli’s
Heat the oil in a 6-quart pot over high heat and brown the meat. Then set aside.
In the same oil, sauté the onions until golden then add the garlic and sauté 1 minute.
Return the meat to the pan along with any juices that may have accumulated. Add the broth, potatoes, salt and pepper to taste, add green chile and bring to a boil.
Reduce the heat and simmer for one hour, until the potatoes are tender. Stir, serve and top with cheese. A warm tortilla on the side is a must!
My tips:
I followed the instructions and substituted where I thought it would best help for the stew I made
Pork butt (pork shoulder).
Chicken broth 1 quart can.
Red skinned potatoes.
New Mexico Green chile already roasted and peeled in a container – El pinto was the name and they come in 4 ounce service I used 6 containers.
While sautéing I used a pinch of salt and pepper- while I also added another pinch of salt and pepper to taste.
I also used sharp cheddar cheese.
Photo and recipe posted by Shawn Brochacho Leckey
