Roasted 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.
1 Tbsp olive oil
1 lb boneless pork shoulder, cubed
4 cloves garlic, chopped
1 large onion, chopped
1 tsp ground cumin
1 tsp dried Mexican oregano
2 lbs roasted Ananheim or New Mexico chiles
4 serrano chile peppers, diced
1 large russet potatoe, peeled and cubed
3 roma (plum) tomatoes, chopped
1 (14.5 oz) can vegetable broth
Salt to taste
Heat the olive oil in a Dutch oven or heavy saucepan over medium-high heat. Add the cubed pork, garlic, onion, cumin and oregano. Cook and stir until pork is browned.
Cook and stir for a few more minutes, then pour in the vegetable broth. Reduce the heat to low, and simmer for about 30 minutes.
Add the potato to the stew, and simmer for about 45 minutes. You can roast your chiles during this time, peel, seed, chop, and add to the stew along with the serrano peppers. If the stew becomes too dry, add a little water. When the potatoes are soft and the pork is tender, add the tomatoes. Cook for about 10 minutes, then remove from the heat and serve.