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New Mexican Pork & Green Chile Stew

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Serves four.

  • 3 fresh Anaheim or poblano chiles
  • 1 tsp. extra-virgin olive oil
  • 3/4 tsp. kosher salt; more to taste
  • Freshly ground black pepper
  • 1/4 lb. bacon (about 4 slices), cut crosswise into thin strips
  • 1 yellow onion, cut into 1/2-inch dice
  • 2 large cloves garlic, minced
  • 1 Tbs. ground cumin
  • 1 cup lager-style beer, such as Budweiser
  • 2 cups low-salt chicken broth
  • 1-1/4 lb. Yukon gold potatoes, peeled and cut into 3/4-inch dice
  • 1/2 cup chopped fresh cilantro
  • 3 Tbs. chopped fresh oregano
  • 1 bay leaf
  • 2-1/2 cups medium-diced leftover Roasted Pork Loin with Maple-Mustard Crust, (about 3/4 lb.)
  • 2 tsp. cider vinegar; more to taste
  • 1/2 cup crumbled queso fresco or feta cheese

Position an oven rack 6 inches from the broiler element and heat the broiler to high. Toss the chiles with the oil, 1/4 tsp. of the salt, and a few generous grinds of pepper. Set on a rimmed baking sheet lined with aluminum foil and broil the chiles, flipping every 1 to 2 minutes, until they brown, blister, and blacken all over, about 5 minutes total. Remove the chiles from the oven, wrap in the foil, and let cool to room temperature. Then peel off the skin and core and seed them. Cut them into 1/2-inch pieces.

Cook the bacon in a large Dutch oven over medium heat until it browns and renders much of its fat, about 6 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Add the onion and garlic to the pot, sprinkle with the remaining 1/2 tsp. salt, and cook, stirring, until they soften and brown in places, about 6 minutes. Add the cumin and cook, stirring, for 30 seconds.

Raise the heat to high, add the beer, and cook, stirring to pick up any browned bits on the bottom of the pot, until it has almost evaporated, 4 to 6 minutes. Add the chicken broth, potatoes, half of the cilantro, the oregano, bay leaf, and the chiles and bring to a boil. Reduce to a gentle simmer, cover, and cook until the potatoes are just barely tender, about 15 minutes. Stir in the pork and vinegar and cook until the potatoes are completely tender, about 10 more minutes. Season to taste with more salt, pepper, and vinegar. Serve, sprinkled with the bacon, cheese, and the remaining cilantro.

nutrition information (per serving):
Calories (kcal): 460; Fat (g): fat g 16; Fat Calories (kcal): 150; Saturated Fat (g): sat fat g 6; Protein (g): protein g 32; Monounsaturated Fat (g): 7; Carbohydrates (g): carbs g 43; Polyunsaturated Fat (g): 1.5; Sodium (mg): sodium mg 890; Cholesterol (mg): cholesterol mg 75; Fiber (g): fiber g 5;

Photo: Scott Phillips

Delicious!!

Delicious use of leftover pork! Will definitely make again. Added 2 carrots for color and sweetness. Toasted pepitas are another garnish option.

This was seriously yummy. My whole family was groaning with pleasure. Besides the toppings in the recipe, I made a fresh tomatillo/avocado salsa, which put it over the top. I also added some other veg - carrots and bell peppers. Made a huge pot, expecting leftovers - no such luck! Will have to make this again, soon!

This is the best way I have found to use leftover pork. I have done it several times and it is always a hit.

This is the best way I have found to use leftover pork. I have done it several times and it is always a hit.

This will be the second time I have reviewed this recipe. It was outstanding but I would recommend using 1 anahiem and 2 anchos. 3 anaheims were quite warm. Not habanero warm but you lose a little of the tastes as the heat overpowers them.

Very tasty and easy to make.

I have made this recipe several times and everyone raves about it and always wants the recipe.

Excellent - could have licked the pot.

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