Pueblo of Acomagreen Chili Stew, Native American
Created by dienia b on November 24, 2015
- Servings: 8
- Prep Time: 9m
- Cook Time: 2h
- Recipe #21869
Ingredients
- 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
How to Make
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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.
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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.
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Step 3: Pour in stock, and scrape mixture up from bottom to loosen any browned bits.
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Step 4: Add chile, salt, and herb sachet. Reduce heat to low simmer and cook uncovered 1 hour.
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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.
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Step 6: Discard sachet. Ladle into bowls and serve hot.