Green Chile Pork Stew
3 Pounds Pork Shoulder
1 Small Onion
4 Cloves Garlic
4 Cloves
2 Bay leaves
1 T. Salt
1/2 t. Black Peppercorns
Water
- Trim off some of the fat from the pork shoulder and cut into 1-inch cubes.
- Place all the ingredients in a large soup pot or slow cooker and cover with water.
- Bring to a boil, skim off foam, reduce to a simmer and cook until fork-tender.
- Remove pork and reserve pork and liquid.
2 Onions, chopped
4 cloves Garlic, minced
2 T. Lard
4 Russet Potatoes, cubed
1 T. Mexican Oregano
3 to 4 cups roasted, peeled, chopped New Mexican Green Chile
1 12 oz. can Chopped Tomatoes (optional)
4 to 6 cups Chicken or Pork Stock
2 T. Chipotle en Adobo (optional)
Salt and Pepper to taste
- In a 6-quart pan, sauté the onions and garlic in lard over medium-high heat for 1 minute stirring frequently.
- Add remaining ingredients, including the pork cubes and pork stock (or chicken stock) and bring to a boil.
- Reduce the heat to a simmer and cook for at least 1 hour.
- Adjust the seasonings with salt and pepper.
- Serve with fresh flour tortillas.
