New Mexican Green Chile Stew
Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900′s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
8 oz white beans, soaked overnight
1 1/3 lb pork shoulder, medium dice
10 cups chicken stock
1 1/2 lb Anaheim peppers, halved lengthwise
6 small tomatillos, washed
1 oz vegetable oil
1 1/2 cups onions, small dice
1 Tbsp minced garlic
2 lb potatoes, medium dice
1 1/2 oz jalapeno, seeded
Handful of chopped cilantro
Salt and pepper, to taste
Cilantro sprigs, to garnish
Place the beans in a saucepan and cover with water. Bring to a boil then simmer on low-medium heat for about an hour, or until most of the liquid has evaporated. Beans should be completely tender.
Meanwhile, while the beans are cooking, bring a large pot of water to the boil and blanch the pork for about 5 minutes, skimming the scum that rises to the surface. This step ensures you have removed any impurities. Drain and rinse the pork and set aside.
Add stock to a large pot and add the pork, potatoes and beans. Simmer on low heat for about 90 minutes. Pork should be extremely tender.
Place peppers and tomatillos flesh side down on an oven tray and broil on high until the skin is blackened. Place them in a bowl and cover them with plastic wrap – this will “steam” them and allow for easier peeling. Peel and remove the seeds of the peppers and the flesh of the tomatillos. Place tomatillo and jalapeno flesh in a blender. Add the jalapenos and chopped cilantro to the roasted peppers and purée until as smooth as you like. (I used the attachment on my immersion blender, perfect for little quantities of salsa!)
Heat oil in a sauté pan over a medium-high heat. Add onions and garlic and fry until onions are translucent – approximately 5 minutes. Add the onions and garlic to the pork mixture. If there is still a lot of liquid, reduce the heat to very low and continue to cook, uncovered until the stew has reached the desired consistency. Season with salt and pepper to taste.