Home / Ethnic / Mexican / Rusty’s Green Chile Stew
20 July, 2018

Rusty’s Green Chile Stew

Serves: 4

Ingredients:
4 medium size white potatoes, peeled

2 each Pork Chops

Onions, chopped

Teaspoon of minced garlic

1 quart chopped green chilies

1 can of black beans

1 can of diced tomatoes

1 can of corn

Dash of Chimayo red chile powder 

1 cup grated sharp cheddar

Preparation:

Cube the potatoes and start them browning, then in a big, deep cast iron skillet  cut up and brown a the pork chops. (Add a dash Chimayo red chile powder to the pork while cooking it) When the pork cubes are almost cooked  move them aside and saute  chopped onions and minced garlic in the juice. When they are done,  add a quart or so of chopped roasted green chile, a can of black beans, a can of diced tomatoes, and a can of corn. Then  add the potatoes, cover, and simmer. This makes good burrito filling or just stew. Grate some sharp cheddar over it. Mmmm! 

 

Notes:

Roasting the chili peppers: Place on the hot grill or under the broiler, turn every 3-4 minutes until tender. If they are roasted right the skin comes off pretty easily. You can get them roasted at the store, then freeze them and peel them under running water as you use them. Chopped green chilies are good in scrambled eggs too, or breakfast burritos. 

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