Try one of our Mexican recipes from the
Tex-Mex Cafe. Some of the recipes are burritos, tacos, quesadillas, fajitas,
enchilada and chili recipes.
Pork and Green Chili Stew
2 teaspoons freshly ground cumin, preferably from toasted seeds
12 poblano chilis
3 tablespoons corn oil
2 cups finely chopped yellow onions
4 garlic cloves, chopped
1 boneless pork butt, about 4 pounds, trimmed of fat and cut into 3/4-inch
5 cups chicken stock, homemade or reduced-sodium canned chicken broth
1 1/2 cups tomatillo salsa, homemade or a good-quality purchased brand
Freshly ground black pepper
12 ounces (4 to 5 medium) red-skinned potatoes, cut into 1-inch chunks
12 ounces (6 medium) carrots, peeled and cut on the diagonal into 1-inch pieces
To toast cumin seeds, put 1/3 cup or so of whole cumin seeds in a small, heavy
skillet over medium heat, stirring often, until the seeds are fragrant, lightly
browned and beginning to pop, 6 to 8 minutes. Do not overtoast or the cumin will
be bitter. Transfer to a bowl and cool. Store the toasted seeds in a jar and
grind (in a spice mill or in a mortar with a pestle) just before using. One
tablespoon of whole seeds will yield about 2 1/2 teaspoons ground.
In the open flame of a gas burner, under a preheated broiler or (for this
quantity) on a medium-hot grill, roast the poblanos, turning them, until the
peels are lightly but evenly charred, about 10 minutes. Steam the poblanos in
one or two closed paper bags for at least 10 minutes, until cool. Rub away the
burned peels, stem and core the chilis, and chop them coarsely.
In a large heavy pot over medium-high heat, heat the oil. Add the onions and
garlic; cook, covered, stirring once or twice, for 10 minutes. Stir in the pork.
Add the stock, poblanos, salsa, 1 tablespoon salt, 1 tablespoon pepper and the
cumin. Bring to a simmer, partially cover, and simmer, stirring occasionally,
for 1 hour.
Add the potatoes and carrots, return the stew to a simmer and continue to cook,
partially covered, stirring occasionally, until the meat is tender and beginning
to fall into shreds, another 40 to 50 minutes. Adjust the seasoning.
The stew can be served immediately or it can be cooled, covered and refrigerated
for up to three days.
Variation: The heat of poblanos can vary. If you believe yours are on the mild
side (taste one) or you just know you will want a very spicy stew, cover a heavy
medium skillet with foil. Set it over medium heat, add 2 to 4 serrano chilis,
and roast, turning them occasionally, until blackened and soft, 15 to 20
minutes. Cool and stem the serranos, finely chop them, and stir them into the
stew along with the potatoes and carrots.
A no-potatoes, no-carrots version can be frozen for up to 1 month. Thaw in the
refrigerator and rewarm over low heat, stirring often, until hot.