Green Chili Stew
Commonly called simply chili verde, or “green chili,” this easy-to-make, delicious dish is one of New Mexico’s most popular traditional stews. Regional markets sell the state’s green chilies both fresh and frozen. If you cannot find them, substitute Anaheims or poblanos.
- 3 Tbs. toasted peanut oil or canola oil
- 2 lb. boneless pork shoulder, trimmed and cut into 3/4-inch cubes
- 1 white onion, chopped
- 2 garlic cloves, minced
- 1/2 lb. white or brown mushrooms, quartered
- 3/4 lb. small yellow-fleshed potatoes, quartered lengthwise
- 1 1/2 tsp. coriander seeds, toasted and ground
- 1 tsp. dried oregano
- 2 bay leaves
- 6 cups chicken broth
- 2 tsp. salt, plus more, to taste
- 12 to 16 New Mexico green chilies, about 2 lb. total, roasted, peeled, seeded and chopped
- 6 Tbs. sour cream
- Cilantro leaves for garnish
In a large, heavy pot over high heat, warm the oil. Working in batches, add the pork and brown well on all sides, 6 to 8 minutes per batch. Transfer to a plate.
Reduce the heat to medium-high, add the onion to the oil remaining in the pot and sauté until lightly golden, about 4 minutes. Add the garlic and sauté for 1 minute. Add the mushrooms and sauté until the edges are browned, 3 to 4 minutes. Add the potatoes, coriander, oregano and bay leaves and return the meat to the pot. Stir well, pour in the broth and add 1 tsp. of the salt. Bring to a boil, reduce the heat to medium and simmer, uncovered, until the meat is just tender, about 30 minutes.
Add the chilies and simmer, uncovered, until the meat is very tender, about 20 minutes. Stir in the remaining 1 tsp. salt, then taste and adjust with more salt if needed. Remove the bay leaves and discard. Ladle the stew into warmed bowls and serve immediately, garnished with the sour cream and cilantro. Serves 6.
Adapted from Williams-Sonoma Soup of the Day, by Kate McMillan (Weldon Owen, 2011).