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New Mexican Pork & Green Chile Stew

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Joined: Dec 9, 2005


Posted to Thread #16248 at 7:19 pm on Sep 20, 2009

I'm not sure how this would go with your pork flavors, but I made it from leftover pork loin that was marinated in apple cider and had the mustard maple crust as suggested in the Fine Cooking magazine and it was delicous.

Another suggestion would be Cuban sandwiches.

* Exported for MasterCook 4 by Living Cookbook *

New Mexican Pork & Green Chile Stew

Recipe By : Fine Cooking
Serving Size : 4 Preparation Time: 0:00
Categories : Main Dish Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 fresh Anaheim or poblano chiles
1 tsp extra-virgin olive oil
3/4 tsp kosher salt; more to taste
freshly ground black pepper
1/4 lb bacon (about 4 slices), cut crosswise
-- into thin strips
1 yellow onion, cut into 1/2-inch dice
2 large cloves garlic, minced
1 Tbs ground cumin
1 cup lager-style beer, such as Budweiser
2 cups low-salt chicken broth
1 1/4 lb Yukon gold potatoes, peeled and cut
-- into 3/4-inch dice
1/2 cup chopped fresh cilantro
3 Tbs chopped fresh oregano
1 bay leaf
2 1/2 cups medium-diced leftover Roasted Pork Loin with
-- Maple-Mustard Crust (about 3/4 lb.)
2 tsp cider vinegar; more to taste
1/2 cup crumbled queso fresco or feta cheese

1. Position an oven rack 6 inches from the broiler element and heat the
broiler to high.

2. Toss the chiles with the oil, 1/4 teaspoon of the salt, and a few
generous grinds of pepper. Set on a rimmed baking sheet lined with aluminum
foil and broil the chiles, flipping every 1 to 2 minutes, until they brown,
blister, and blacken all over, about 5 minutes total. Remove the chiles from
the oven, wrap in the foil, and let cool to room temperature. Then peel off
the skin and core and seed them. Cut them into 1/2-inch pieces.

3. Cook the bacon in a large Dutch oven over medium heat until it browns and
renders much of its fat, about 6 minutes. Using a slotted spoon, transfer to
a plate lined with paper towels. Add the onion and garlic to the pot,
sprinkle with the remaining 1/2 teaspoon salt, and cook, stirring, until
they soften and brown in places, about 6 minutes. Add the cumin and cook,
stirring, for 30 seconds.

4. Raise the heat to high, add the beer, and cook, stirring to pick up any
browned bits on the bottom of the pot, until it has almost evaporated, 4 to
6 minutes. Add the chicken broth, potatoes, half of the cilantro, the
oregano, bay leaf, and the chiles and bring to a boil. Reduce to a gentle
simmer, cover, and cook until the potatoes are just barely tender, about 15
minutes. Stir in the pork and vinegar and cook until the potatoes are
completely tender, about 10 more minutes. Season to taste with more salt,
pepper, and vinegar. Serve, sprinkled with the bacon, cheese, and the
remaining cilantro.

Recipe Source: Fine Cooking

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