Wild Turkey with apple cider (hot) with cinnamon stick for a stirrer . Can make in a crockpot with diced apples
Classic cold weather fare. Whatcha got?
- Thread starter billanole
- Start date
It's a recipe we found online. This one on AllRecipes is almost identical except the one we used called for adding fresh mushrooms with the onions.
http://allrecipes.com/recipe/234534/beef-and-guinness-stew/
Northern beans with ham with some jalapeno cornbread...
OHNole43123
Seminole Insider
Green chile (from Hatch, NM of course) stew. Diced potatoes and cubes of tender pork, with a side of flour tortillas. Perfect cold weather food. A close second would be red chile stew.
Where is that recipe?
I will type it out (it’s basically my own, but the “original” was given to me by a friend’s mom when I lived in Santa Fe, NM).Where is that recipe?
OHNole43123
Seminole Insider
You couldn't be in my vacinity for 24 hours if I ate that...Northern beans with ham with some jalapeno cornbread...
Okay, here goes. But first, this is very much a flexible recipe and you can certainly wing it and it will most likely still be delicious.
1lb (or so; certainly can go with a bit more) pork, in bite-sized cubes (I’ll usually grab whatever is on sale, but prefer something with a little fat running through)
1lb potatoes, in small cubes (I usually just use the packaged stuff that is already cubed and has onions mixed in)
1 cup roasted and diced Hatch green chile
2 cans (MOL) of chicken broth (this is partly based on your preference...I do not want this like soup, I want it to be a really thick stew)
Diced onion
Minced garlic
lard or Crisco
Flour, salt, garlic powder
I mix some flour, salt and garlic powder together and then throw the cubes pork in. Shake off the excess flour and lightly brown the pork in crisco/lard (no need to cook thoroughly at this stage).
Put the pork on a dish with some paper towels to drain off some of the excess grease.
Then lightly brown the potatoes and put them aside. Usually I use separate frying pans since the lard can start to burn by the time you get to the potatoes (or pork if you do the potatoes first).
In a big stockpot put some more lard and sweat the onion and brown the garlic. Then dump the chile in and mix all together.
Cook for a few minutes, then add the broth and bring to a boil.
Reduce the heat to low and add in the pork and potatoes.
I let it simmer for hours. It may look watery initially but the flour from the pork and the starch from the potatoes will thicken so it’s not soup but a nice thick stew. Cooking for hours also ensures that the pork is cooked through. At the end, the pork and potatoes will basically hold their shape, but only just (fall apart tender).
One of my absolute favorite things in the world to eat...but I like red chile stew even more (that’s a bit more complicated recipe, but I’ll try to sketch it out here soon).
Fluffy flour tortillas and a beer and it’s heavenly.
EDIT: in looking back at my “notes,” I think it should be more than one cup of broth; I’ve changed to two cans (which is probably two cups).
1lb (or so; certainly can go with a bit more) pork, in bite-sized cubes (I’ll usually grab whatever is on sale, but prefer something with a little fat running through)
1lb potatoes, in small cubes (I usually just use the packaged stuff that is already cubed and has onions mixed in)
1 cup roasted and diced Hatch green chile
2 cans (MOL) of chicken broth (this is partly based on your preference...I do not want this like soup, I want it to be a really thick stew)
Diced onion
Minced garlic
lard or Crisco
Flour, salt, garlic powder
I mix some flour, salt and garlic powder together and then throw the cubes pork in. Shake off the excess flour and lightly brown the pork in crisco/lard (no need to cook thoroughly at this stage).
Put the pork on a dish with some paper towels to drain off some of the excess grease.
Then lightly brown the potatoes and put them aside. Usually I use separate frying pans since the lard can start to burn by the time you get to the potatoes (or pork if you do the potatoes first).
In a big stockpot put some more lard and sweat the onion and brown the garlic. Then dump the chile in and mix all together.
Cook for a few minutes, then add the broth and bring to a boil.
Reduce the heat to low and add in the pork and potatoes.
I let it simmer for hours. It may look watery initially but the flour from the pork and the starch from the potatoes will thicken so it’s not soup but a nice thick stew. Cooking for hours also ensures that the pork is cooked through. At the end, the pork and potatoes will basically hold their shape, but only just (fall apart tender).
One of my absolute favorite things in the world to eat...but I like red chile stew even more (that’s a bit more complicated recipe, but I’ll try to sketch it out here soon).
Fluffy flour tortillas and a beer and it’s heavenly.
EDIT: in looking back at my “notes,” I think it should be more than one cup of broth; I’ve changed to two cans (which is probably two cups).
Last edited:
Pittsburg rocks. Thanks Sean.Okay, here goes. But first, this is very much a flexible recipe and you can certainly wing it and it will most likely still be delicious.
1lb (or so; certainly can go with a bit more) pork, in bite-sized cubes (I’ll usually grab whatever is on sale, but prefer something with a little fat running through)
1lb potatoes, in small cubes (I usually just use the packaged stuff that is already cubed and has onions mixed in)
1 cup roasted and diced Hatch green chile
1 cup (MOL) chicken broth (this is partly based on your preference...I do not want this like soup, I want it to be a really thick stew)
Diced onion
Minced garlic
lard or Crisco
Flour, salt, garlic powder
I mix some flour, salt and garlic powder together and then throw the cubes pork in. Shake off the excess flour and lightly brown the pork in crisco/lard (no need to cook thoroughly at this stage).
Put the pork on a dish with some paper towels to drain off some of the excess grease.
Then lightly brown the potatoes and put them aside. Usually I use separate frying pans since the lard can start to burn by the time you get to the potatoes (or pork if you do the potatoes first).
In a big stockpot put some more lard and sweat the onion and brown the garlic. Then dump the chile in and mix all together.
Cook for a few minutes, then add the broth and bring to a boil.
Reduce the heat to low and add in the pork and potatoes.
I let it simmer for hours. It may look watery initially but the flour from the pork and the starch from the potatoes will thicken so it’s not soup but a nice thick stew. Cooking for hours also ensures that the pork is cooked through. At the end, the pork and potatoes will basically hold their shape, but only just (fall apart tender).
One of my absolute favorite things in the world to eat...but I like red chile stew even more (that’s a bit more complicated recipe, but I’ll try to sketch it out here soon).
Fluffy flour tortillas and a beer and it’s heavenly.
Thanks, Tex. I am gonna do this stew this weekend. Can’t wait.
its 23 degrees here with wind gust to 35 so it feels like 0.0 i am making chili tomorrow
