Green Chili Potato Stew: 3 tablespoons vegetable oil 1 1/2 pounds beef sirloin or pork butt, cut in 1-inch cubes 1 1/2 cups diced onion 1 tablespoon minced garlic 6 cups chicken or beef broth 1 pound red or white potatoes, cut in 1/2 to 3/4-inch cubes 2 to 3 teaspoons salt, to taste 3 cups roasted, peeled, chopped Pueblo green chiles
i first had this when i went to albuquerque to visit family 15 years ago...wow is this good!! after several attempts to recreate And falling short ive finally perfected it...at least in my mind but i havent had the real stuff in over 8 years :( this recipe is so tasty and worth the time it takes to put together...try it out!
There's nothing I love more than having a mammoth-sized batch of soup on the stove, whether it's going to serve a room full of people or supply me with a stockpile of meals. This New Mexico pork and green chile stew is the perfect candidate to make on a lazy Sunday and then live off of the rest of the week. It's spicy, savory, and hearty, and just when you think it can't get any better, it does!