Bobby Flay Green Chile Stew Recipe
Try this Bobby Flay Green Chile Stew Recipe. It is the best way to warm up on a cold night.
Ingredients
- 2 pounds of pork shoulder cut into 1-inch cubes.
- 1 pound of fresh Anaheim or Hatch green chiles.
- 2 tablespoons of vegetable oil.
- 1 large yellow onion diced.
- 3 cloves of fresh garlic minced.
- 1 tablespoon of ground cumin.
- 1 teaspoon of dried oregano.
- 4 cups of chicken broth.
- 2 large potatoes peeled and cubed.
- 1 can 14 ounces of diced tomatoes (optional).
- Salt and black pepper to taste.
Instructions
Roast the Chiles
- Place peppers on a tray under the broiler. Char the skin until it is black.
Peel and Chop
- Put hot peppers in a bag for ten minutes. Peel off the skin and dice the meat.
Brown the Pork
- Heat oil in the large pot. Cook the pork cubes until they are brown on all sides.
Sauté the Veggies
- Add the onion and garlic to the pot. Cook them until they are soft and clear.
Add the Spices
- Stir in the cumin and oregano. This adds a great earthy smell to the meat.
Pour the Liquids
- Add the chicken broth and the diced chiles. Stir the pot to mix the flavors.
Add the Potatoes
- Put the cubed potatoes into the liquid. Bring the stew to a soft boil.
Simmer the Stew
- Turn the heat to low and cover. Cook for one hour until the pork is very soft.
Notes
- Roast your own chiles. Fresh roasted peppers taste much better than the canned kind.
- Use pork shoulder. This cut of meat becomes very tender after cooking for a long time.
- Check the heat. If you like it very spicy, keep some of the pepper seeds in the stew.
- Brown the meat well. Getting a dark crust on the pork adds a lot of savory flavor.
- Add a lime squeeze. A little fresh citrus at the end makes the flavors pop.
- Let it sit. Like many stews, this tastes even better the next day after resting.