Filled with tender pork, potatoes, and plenty of green chile, this is classic New Mexican Green Chile Stew at its best. Made on the stove or in the crock-pot, this recipe doubles beautifully!
Ingredients
▢1-2 pounds pork stew meat or pork shoulder chopped into ½†pieces
▢¼ cup flour or cornstarch
▢½ teaspoon kosher salt
▢½ teaspoon freshly ground black pepper
▢½ teaspoon garlic powder
â–¢1 tablespoon olive oil
▢½ yellow onion chopped into ½ “ pieces
â–¢3 large cloves garlic minced
▢7 ounces chopped green chile about ¾ cup worth (frozen works fine)
▢28 ounces green chile enchilada sauce about 3½ cups worth
â–¢3 cups chicken stock or water, plus 1 tablespoon chicken base
▢½ teaspoon kosher salt adjust to taste
â–¢4 cups diced potatoes about 2 large potatoes
Instructions
1. Combine the pork, flour, pepper and garlic powder in a gallon size Ziploc bag. Shake to coat thoroughly and then set aside.
3. Add the dusted pork and cook until browned, approximately 5 minutes. Add the chiles, enchilada sauce, stock and salt and bring to a boil. Cover and simmer on low for 45 minutes.
4. Add the potatoes and raise heat to boil. Reduce to a simmer and cook until the potatoes are tender, approximately 15 minutes. Enjoy!
Notes
SLOW COOKER DIRECTIONS: Combine all ingredients in the crock-pot and cover with lid. Cook on HIGH for 6 hours, or until potatoes and pork are tender. (This recipe doubles beautifully!)
