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Hatch Green Chile Stew

Fri., Aug. 18, 2006

Serves: 6

2 lbs. pork, cubed

2 tablespoons vegetable oil

1 large onion, chopped

3 cloves garlic, minced

9 green Hatch chiles, roasted, peeled, seeds and stems removed, chopped

2 medium tomatoes, peeled, seeded, and chopped

3 cups chicken stock or water

Brown the pork in the oil. Add the onion and garlic, and sauté for a couple of minutes. Combine all the ingredients in a kettle or Crock-Pot and simmer for 1½ to 2 hours or until the meat is very tender. Add white hominy to taste, and you have posole.

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