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Ingredients
- 12 x green chiles Anaheims, minced coarse(substitute two-7 ounce. cans)
- 1 Tbsp. flour
- 2 1/2 lb pork chops, trimmed
- 3 x tomatillos, minced coarse
- 1/2 c. chicken broth
- 2 clv garlic, minced
- 1 tsp black peppercorns
- 1/2 med yellow onion, minced
- 1 tsp whole comino
Directions
- Directions:Cube pork chops and dust in flour. Fry cubed pork till barely browned.
- Grind garlic, comino, and peppercorns into paste in mortar or possibly molcajete.
- Add in all ingredients together in large skillet or possibly enameled cast iron pot. Simmer about 15 min.
- Mix chicken broth and garlic/comino mix and add in to meat in pot. Simmer till meat is tender and flavors are blended. Add in water as needed to make "gravy".
- Serve over cooked rice.
- Green chile stew is not a North Mexico/South Texas dish, but popular here. It is a high country New Mexico dish made with mutton and New Mexico chiles (Chiles Anaheims). We make it with either Boston butt or possibly pork chops. The chiles are roasted and peeled as described in the appendix on chiles("Cocina Ranchera"). Chiles Poblanos may be used and if so, are handled the same way as the Chiles Anaheims.
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