Recipe: Green Chile Stew (using pork butt and potatoes)

GREEN CHILE STEW

3 tbsp vegetable oil
1 1/2 lbs boned pork butt, cut in 1-inch cubes
1 1/2 cups diced onion
1 tbsp minced garlic
6 cups chicken broth
1 lb red or white potatoes, cut in 1-inch cubes
2 tsp salt (or to taste)
3 cups roasted green chiles, peeled and chopped*
3 tbsp diced red bell pepper
2 tbsp chopped fresh cilantro (or to taste)
8 sourdough bread bowls (for serving)

Heat the oil in a 6-quart pot over high heat and brown the meat in batches. Remove meat and set aside.

In the same oil, saute the onions until golden.

Add the garlic to the pan and saute 1 minute.

Return the meat to the pan along with any juices that have accumulated. Add the broth, potatoes and salt and bring to a boil. Reduce the heat and simmer for 1 hour, until the potatoes are tender.

Add the green chiles and the red bell pepper and cook 15 to 20 minutes more.

Add the cilantro, stir and serve in bread bowls.

*You can roast the green chiles over a fire or gas flame.

Makes 8 servings
Source: The Santa Fe School of Cooking Cookbook by Susan Curtis