If you live in Colorado, New Mexico, or other southwestern states, you know that this “stew” can be one of the most comforting meals as well as a topping for burritos, eggs, or just about anything else. We have lived across the country (Colorado, New Jersey, California, and Washington) but Colorado is the only place we have lived where you can get this wonderful meal. Everywhere else, I have had to either have the canned stuff shipped to me (yes, when we lived in NJ I did resort to that) or make my own. I have been tweaking the recipe for years and have come up with what I think is a pretty good recipe.
If you live in one of the states where Green Chile is common place, during the summers you can most likely go to the farmer’s market, or a stand on the corner, and get freshly roasted green chilies. Until I recently moved back to Colorado, I had to roast my own. Learning to roast your own green chiles is great because then you control the heat and can roast ones you have grown yourself. Any chili can be roasted, but I like to stick to the larger varieties. I also like my chile spicier so I go with the spicier chilies. Remember, you can always add more heat by adding a chopped up jalapeno at the end, but it is VERY hard to take away the heat once it is made. I use chilies I grow in my garden and it seems harvest to harvest the spiciness varies. To roast chilies, place under broiler or on the grill, turning until charred on all sides. Place in a plastic bag and seal, allowing the steam to loosen the skin. When you skin the chilies, make sure to wear gloves if you are using hot chilies. I made the mistake of not wearing gloves once and my hands were on fire for over 24 hours!!
1 T. oil
1 lb. pork, diced
1/2 large onion, diced
2-4 cloves garlic, minced
2-4 T masa harina (or any other flour)
2 c. chicken broth
2 cans diced tomatoes with green chilies (or 3 if you use Rotel)
6-10 large roasted green chilies, peeled, seeded, and diced
Heat oil in a large soup pan. Add pork and brown on all sides. Add onion and garlic, cooking until soft. DO NOT drain juices/fat, they work with the flour. Add masa harina and cook until “flour-y” smell goes away. Stir in remaining ingredients. If using a slow cooker, cook on low for 8-10 hours, high for 4-6. Cook on stove top for at least 2 hours.
Serve with tortilla chips.
This recipe freezes great, so make a double or even triple batch to enjoy throughout the winter!!
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