New Mexico Green Chile & Pork Stew
Char peppers (or chiles) directly over a gas flame, flipping them over from time to time so they blacken on all sides, 4 to 5 minutes total. (Alternatively, preheat broiler to high. Place peppers on a baking sheet and broil, turning occasionally, until the skin blisters, 6 to 10 minutes total.) Transfer to a medium bowl, cover with plastic wrap and steam for 5 minutes to loosen the skins. Remove and discard skin, core and seeds and coarsely chop the flesh. Set aside.Advertisement
Heat 2 tablespoons oil in a large stockpot over medium-high heat. Season pork with 1 1/2 teaspoons salt and pepper. Cook half the pork until browned on all sides, about 5 minutes. Transfer to a bowl. Repeat with 1 tablespoon oil and the remaining pork; transfer to the bowl.
Reduce heat to medium and add the remaining 1 tablespoon oil, onions and garlic; cook, stirring occasionally, until soft, about 5 minutes. Add the reserved peppers, canned chiles and jalapeño to taste; cook, stirring occasionally, for 5 minutes. Return the pork to the pot and add oregano, bay leaves, broth and water; bring to a boil. Reduce heat to low, partially cover and cook until the pork is just about fork-tender, 1 1/4 to 1 1/2 hours.
Add potatoes and 1/2 cup cilantro; cover and cook over low heat until the potatoes are tender, 20 to 30 minutes more. Skim the fat from the top of the soup, if desired. Stir in the remaining 1 1/2 teaspoons salt. Serve topped with the remaining 1/4 cup cilantro.
To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.
3 1/2 medium-fat protein, 1 fat, 1 vegetable, 1/2 starch