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Ingredients
- 2 med onions minced
- 8 x garlic cloves
- 3 Tbsp. vegetable oil
- 4Â 1/2 lb boneless pork shoulder trimmed of excess fat and cut into 1-inch pcs
- 5 lb frzn roasted New Mexican green chilies* thawed, peeled if necessary, seeded, and minced (wear rubber gloves)
- 7 c. water
- 2 tsp salt
- 1Â 1/2 lb boiling potatoes
Directions
- In a large heavy kettle cook the onions and 6 of the garlic cloves, chopped, in the oil over moderate heat, stirring, till the onions are softened, add in the pork, the chilies, the water, and the salt, and simmer the mix, uncovered, adding more water if necessary to keep the pork barely covered, for 1 1/2 hrs. Stir in the potatoes, peeled and cut into 1-inch pcs, making sure they are covered by the cooking liquid, and simmer the mix, stirring occasionally, for 30 min, or possibly till the pork and the potatoes are tender. Stir in the remaining 2 garlic cloves, chopped, and salt to taste and simmer the stew for 5 min. The stew may be frzn or possibly made 3 days in advance, cooled, uncovered, and kept covered and chilled.
- Makes about 14 c., serving 6 to 8.
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