Green Chili Stew with Pork - One Pot Wonder
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- เผยแพร่เมื่อ 3 ส.ค. 2024
- This green chili stew recipe is a delicious green chile sauce with pork shoulder cooked low and slow until perfect. So easy!
CHAPTERS:
0:00 Green Chili Stew
0:40 Browning the Pork
1:33 Garlic & Seasonings
2:34 Potatoes, Carrots & Chili Peppers
3:50 Chicken Stock
4:20 Simmer
4:48 Done!
5:09 Variations
THINGS YOU’LL NEED:
2 pounds green chili peppers of choice I used a variety - see the discussion above
2 tablespoons olive oil + more as needed
1 1/2 pounds pork shoulder cut into bite sized pieces (chuck roast is good, too)
2 tablespoons chili powder
1 tablespoon paprika
1 teaspoon cumin
Salt and pepper to taste
1 medium onion chopped
4 cloves garlic chopped
6 cups chicken broth beef broth is good, too
1 pound yellow potatoes cut into small cubes
2 medium carrots peeled and cut into small cubes
1/4 chopped cilantro or to taste (+ more for garnish)
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I had so much fun making this! What other videos would you like to see?
-Mike
#recipevideo #recipe #stew #porkrecipe #easyrecipe - แนวปฏิบัติและการใช้ชีวิต
What peppers and seasonings do you use in your stew?
NO RED thats for sure, I use mild green usually frozen Hatch.
No carrots, but am going to try it next time !!!
I toss in some tomato and hominy too, depends what way the wind blows
This looks just like grandmas. I was born and raised in albuqurque live in indiana now. you dont get hatch chili's here. One of my most treasered memory's is going with grandma to hatch new mexico. she would buy 40lb bag of chili's. they would fire roast them in big tumblers then spray a water mist on them that took the skin off. The smell in october and november in hatch was just amazing. Most new mexicans didnt put carrots in the stew. but grandma allways did. I just ordered some chopped hatch chili. im going give your recipe a try. it looks the same as i grew up on. thanks for the video
Thanks for sharing. I greatly appreciate it and hope you enjoy this recipe as well.
love these videos. thank you. brings my spirits up, Amazing cooking
That is a perfect chili stew, truly. And beautiful to look at. Think I'll make some. . . again. ;)
Thanks, Jackie!
Can never go wrong with a good stew
I totally agree! I need to make another batch already! Total fave.
Great recipe adding the carrots. I grow a big garden with Jim's and poblanos, 24 bushels this growing season. Big green Chile fans!
DAMN. THAT LOOKS AWESOME
Awesome, thanks!!! So good!!!
Excellent job
Thank you, Munir! Cheers!
Thanks for paying homage to NM by sharing this classic southwestern comfort food. Not a winter goes by that my family and I don't make this stew. I also appreciate you keeping the recipe authentic by using the hatch green Chile! Green Chile is growing in popularity here in NYC and I would love to see it in my other hometown of Chicago. How about an Birria style Italian Beef with green chili and pepper jack cheese. Just subscribed, but always use your website as a guide to show off my Chile knowledge to friends and family. NM breakfast burritos with red or green is also blowing up in popularity in NYC, from Albuquerque to the big city. Keep up the god work, love your channel and website!
Thanks, Danielle. I greatly appreciate it. I love when I can get Hatch peppers of any type and just love them all. So many wonderful things to make with them. I'm originally from the Chicago area as well. NW Burbs. I just made some Italian beef sandwiches with homemade giardiniera because we missed home a bit. And some deep dish Chicago style pizza. I love your idea of the Birria style. I may give it a go!
@@ChiliPepperMadness Wow. We made Chicago Italian beefs the other night as well! Delicious.
i have just recently found your channel. thank you for this. On this video i had to cry a little on the inside though, at 4:01 you added your chicken stock to the stew but you didn't spatula out the settled and sticking chick fat from the bowl before putting it in to the sink. i had to cry a little on the inside for the loss but i LOVE this stew.
Thank you.
I know it's annoying, but I actually go back after the video is shot and scrape them out into the pot. Terrible editing. UGH. I dislike food waste. Cheers.
@@ChiliPepperMadness Thank You 🙂
at least it wasn't burnt or lost Garlic!
Thumbs Up !
Thanks so much, Joe!!
Following your recipe, got the first batch on the 90-120 min simmer... (added rotel, 2 jalapenos, red pepper flakes...) ...waiting...
Enjoy!
Going to make but sub cauliflower for potatoes.
Let me know how it goes.
I added some white wine for the acidity. I roasted my own hatch chilis. I added some smoked paprika.
Sounds very nice!
@@ChiliPepperMadness I'm reducing now for 2.5 hours. I am debating to add canned tomatoes. I added a bit of cilantro stalks, a soupcon, and when I browned the pork, I salted and let stand for two hours, and added in three batches. The final batch with the onions carrots and garlic.
Sounds great. Make it your own for sure.
I use poblanos in my green chili stew, ones that I roast in a Ninja Foodie. By trial and error, I determined that cooking 4 or 5 at a time for 10 minutes at 390° is perfect. The flesh is firm, and the skins peel off so easily, sometimes coming off in a single piece. They freeze well, so I do large batches of them. I also do serranoes and jalapeños this way.
When I use the peppers in the stew, I use some for flavoring , and then add many more just before serving. They have better chewability that way.
Sounds awesome, Mike! Thanks for sharing!
Scale of 1-10 how was the heat level?
For me, more like a 2-3, though you can up the heat with some spicier peppers early on in the cooking process. Otherwise, not super spicy.
Can u use pork chop
Yes, you can use pork chops here, but it's important to choose the right type of pork chops to ensure they become tender and flavorful in the stew.
The peppers are called CHILE not CHILI
I have a post on this: www.chilipeppermadness.com/frequently-asked-questions/how-do-you-spell-chili-pepper-is-it-chili-chilli-or-chile/
That irks me. Chilly, chillies, whatever they print on their menus. No respect. They are Chiles, and worth respect.
Serious LOL. You EAT the darned things.
You need some sour cream to top that off.
Go for it!