Green Chile Stew

Green chile stew

There are many ways to make this yummy hearty stew. My preference is with a smoked pork butt. But you can use chicken, pork chops or make it totally vegan. Alter the portions for a much larger batch. I don't usually add corn, but feel free to make it your own.

Use a large stock pot for this recipe. The following amounts will fill this pot about 3/4 full and feed probably 10-15 people.

1/2 smoked pork butt, about 2-3 lbs depending on how meaty you like your stew. Skip the butt if you are making it vegan.

Or 1 whole chicken, or a 2 lb pork roast, or 2 lbs of pork chops diced.

10 cups chicken broth, or vegetable, or mushroom broth, keep more on hand if needed, or you can use water, but for flavor layering, broth is better.

1 large onion, minced

3-4 garlic cloves, minced

2 Shallots minced

4 Carrots, chopped

5 potatoes, cubed

About 1.5 cups of chopped green chile (keep in mind that adding 

green chile is subjective depending on the heat index of the chili, use discretion and add to your taste!)

2 small cans of chopped tomatoes (not stewed)

2 T olive oil

Brown cubed meat of choice in 2 T olive oil. Add onion and stir to cook until onion is just a little sweated, add garlic, and all the 

vegetables. Stir together and let toast for just about 10 minutes.

Add broth and green chile. Stir, bring to a boil and turn down heat to a simmer. Add salt and pepper to taste. Serve with fresh flour tortillas. Yum!

This stew is great for a cold winter day! Also when you feel like you are catching a cold. For smaller batches, just use 1 pork chop, 1 carrot, 1/2 onion, etc....you can make a batch for just 1 or 2. 
Happy cooking! I would add some white beans, pinto beans or kidney beans if you are going vegan
for protien. You could also use TVP.