Chile Verde

In New Mexico and Colorado, green chile stew is legendary, where it is simply called “chile verde.”  Chile verde is a green chile and pork stew from northern Mexico and it very popular in the American Southwest.    Everyone makes it, everyone eats it, and everyone loves it.  But, everyone has a different recipe for it–with or without, tomatoes, potatoes, cumin, tomatillos, cilantro.   Serve in a bowl, with a warm tortilla on the side, with a dallop of sour cream.  We haven’t yet decided if we like this one or this one from Wendy, the best.  It should be served with a bowl of Fresh Tomatillo Salsa on the table, for those that like it even hotter!

INGREDIENTS:

• 2 lbs. pork tenderloin, diced into 3/4″ chunks
• 1 c. onion, chopped
• 14 oz. Kitchen Basics brand or homemade chicken broth
• 1½ t. garlic powder
• 2 ½ T. chicken stock
• 1 t. celery salt
• 1 T. cornstarch
• 1 T. Mexican seasoning
• ½ tablespoon green chili powder
• 10 oz. green enchilada sauce
• 27 oz. Hatch green chile, chopped
• 8 oz. Hatch green chile, pureed
• 1 t.  French sea salt
• habanero hot sauce as needed

INSTRUCTIONS:

1. Brown pork and drain
2. Add onion & chicken broth (will not cover meat)
3. Simmer 1 hour, stirring often
4. Add spice mix and a little water
5. Simmer 1 hour stirring often to avoid sticking
6. Add green enchilada sauce and stir
7. Simmer ½ hour
8. Add chopped green chile
9. Cook for 15 minutes
10. Add 8 oz. Green chile, pureed
11. 10 minutes later
12. Adjust with ½ teaspoon jalapeno, 1 teaspoon salt and a liberal dose of Habanero hot sauce.