Green Chile Stew
serves 20-25
Ingredients:
5 lbs pork, diced
5 large onions, chopped
15 medium potatoes, cubed
2.5 lbs tomatillos, chopped
15 c of water
15 cloves of garlic (2 fists of garlic), crushed
5 cups of green chiles (mix of mild green chiles: Anaheim, green pepper, Poblano), chopped until rough smooth.
Brown diced meat and onions with enough oil to get the process started. When pork brown, and onions very soft, add potatoes, tomatillos, and water and simmer for 45 minutes. Then add garlic and green chiles and simmer until the chiles lose their bright color, and the stew begins to thicken, 20-30 minutes. Taste, add cumin and/or oregano to stew (optional) then salt and pepper.
If stew does not thicken as desired, mix 2 tablespoons of cornstarch with cold water and stir in. Simmer for five minutes, and repeat as necessary until thick.
Serve with cilantro, grated cheese and/or sour cream.
(from a seed catalog I lost long ago, but saved this recipe)
What we learned: Don't forget to salt and pepper just before serving!
