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Pueblo of Acomagreen Chili Stew, Native American

Here's how you make Pueblo of Acomagreen Chili Stew, Native American
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  • Servings: 8
  • Prep: 9m
  • Cook: 2h
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1 tablespoon bacon drippings
  • 1 yellow onion (diced)
  • 3 pounds pork butt (shoulder or shoulder roast, cut in 3/4-inch cubes)
  • 1 tablespoon all-purpose flour
  • 5 cups chicken stock
  • 4 cups chopped green chilies (roasted medium New Mexican green chile, fresh or thawed frozen)
  • 1 cup diced potatoes (russet potato, 12 to 14 ounces, peeled and diced)
  • 2 cups whole kernel corn (frozen)
  • CHEESECLOTH BUNDLE
  • 2 bay leaves
  • Fresh thyme, 4 sprigs
  • Fresh parsley, 4 sprigs
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Melt drippings in Dutch oven. Stir in onion, cover pan, and sweat onion several minutes, until onion softens and becomes translucent but has not begun to brown.

  • Step 2: Add pork then brown. Sprinkle flour over pork and stir to combine. Continue cooking several more minutes as pork gives off liquid and blends with flour to make a thick liquid.

  • Step 3: Pour in stock, and scrape mixture up from bottom to loosen any browned bits.

  • Step 4: Add chile, salt, and herb sachet. Reduce heat to low simmer and cook uncovered 1 hour.

  • Step 5: Stir in potato and corn and cook another 45 minutes to 1 hour, until pork and potato are tender and flavors have blended together.

  • Step 6: Discard sachet. Ladle into bowls and serve hot.

We hope you enjoy this recipe!

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