My version of one of our favorite ways to reuse smoked pulled pork.
Feel free to use canned green chiles and cooked meat of your choice. Garnish with queso fresco, cilantro, and lime.
I cooked pork shoulder with the onions and garlic (I omitted the carrots) and simmered for 30 minutes. I then added the broth and the tomatoes and simmered for another 30 minutes. I also skipped the flour didn't think the stew needed it. In the meantime I roasted peeled and diced 2 lbs (not 2 each) of Hatch Chiles and 1 large potato. adding them and simmering 15-20 minutes until potatoes were cooked. A bit spicy but we loved it. Read More
I cooked pork shoulder with the onions and garlic (I omitted the carrots) and simmered for 30 minutes. I then added the broth and the tomatoes and simmered for another 30 minutes. I also skipped the flour didn't think the stew needed it. In the meantime I roasted peeled and diced 2 lbs (not 2 each) of Hatch Chiles and 1 large potato. adding them and simmering 15-20 minutes until potatoes were cooked. A bit spicy but we loved it. Read More
The recipe was great as is. I used much more green chilies and added corn. Everyone at home enjoyed this stew. Oh yeah I'm Italian so I naturally add three times the amount of fresh garlic and it was delicious! Read More
Normally I try to follow recipes closely for review. Didn't have Hatch chili's but had can of Original Rotel diced tomatoes with green chilis. Pureed it a little as substitute. Turned out just right amount of heat for us. Will make again with roasted chilis when they come in season. Family added it to list of comfort foods for cool weather. BTW had slow cooker pulled pork in freezer, only 11oz. Plenty of meat for stew. Read More
I m originally from New Mexico and that s IN the United States. I reside in Arizona now and the Mexican food is totally different! Here they use Anaheim and Poblano chili s but back home it s only Hatch Green Chili. It is grown in southern NM close to a little town called Hatch which if you don t know the area it s near Las Cruces and El Paso. I made a few changes. I cut the pork roast into chuncks breaded both sides and set aside while I did the onion garlic and green chili. I added a lot more green chili. Have a large quantity of chili if you like spicier. Everything else pretty much the same. It turned out AMAZING! I m making my second batch today for my stepson who s in the Navy and been away from NM for a very long time. It s actually my welcome home stew I ll call it.?? Read More
Was very surprised. I really don't care for pork but my family and I really enjoyed this stew. I added a little extra garlic and used poblano peppers. Next time I will use jalapenos for a little more heat. Will make this again for sure.. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I cooked pork shoulder with the onions and garlic (I omitted the carrots) and simmered for 30 minutes. I then added the broth and the tomatoes and simmered for another 30 minutes. I also skipped the flour didn't think the stew needed it. In the meantime I roasted peeled and diced 2 lbs (not 2 each) of Hatch Chiles and 1 large potato. adding them and simmering 15-20 minutes until potatoes were cooked. A bit spicy but we loved it.
The recipe was great as is. I used much more green chilies and added corn. Everyone at home enjoyed this stew. Oh yeah I'm Italian so I naturally add three times the amount of fresh garlic and it was delicious!
Normally I try to follow recipes closely for review. Didn't have Hatch chili's but had can of Original Rotel diced tomatoes with green chilis. Pureed it a little as substitute. Turned out just right amount of heat for us. Will make again with roasted chilis when they come in season. Family added it to list of comfort foods for cool weather. BTW had slow cooker pulled pork in freezer, only 11oz. Plenty of meat for stew.
I m originally from New Mexico and that s IN the United States. I reside in Arizona now and the Mexican food is totally different! Here they use Anaheim and Poblano chili s but back home it s only Hatch Green Chili. It is grown in southern NM close to a little town called Hatch which if you don t know the area it s near Las Cruces and El Paso. I made a few changes. I cut the pork roast into chuncks breaded both sides and set aside while I did the onion garlic and green chili. I added a lot more green chili. Have a large quantity of chili if you like spicier. Everything else pretty much the same. It turned out AMAZING! I m making my second batch today for my stepson who s in the Navy and been away from NM for a very long time. It s actually my welcome home stew I ll call it.??
Was very surprised. I really don't care for pork but my family and I really enjoyed this stew. I added a little extra garlic and used poblano peppers. Next time I will use jalapenos for a little more heat. Will make this again for sure..
