Recipe: Crock Pot Pork Green Chile Stew

Yesterday I stayed home sick - but I had promised Matthew that I'd help him make a chili to take to work.  I basically did nothing from about noon to 6pm so I'd have the energy to create this dish - and I thought I'd share it with you all.  I've made it once before and it is loosely based on a recipe from Bon Appetit last year.  My major changes are in prep - I turned it into a slow cook meal and ingredients.  Here is the recipe - hope you enjoy.

Crock Pot Pork Green Chile Stew  (Prep Time: 1.5 Hours; Cook Time 8 Hours; Serves 8)

Ingredients:

2lbs of pork stew meat (cut into 1/2 cubes)
1lb of golden potatoes - cut into small cubes
1lb of fresh tomatillos - cut into small wedges
1 bunch of green onions - chopped
1 large bunch of flat leaf parsley - chopped coarsely
1/3 bunch of cilantro - chopped coarsely
1 large yellow onion or 2 small-medium yellow onion chopped
2 large Pasilla or Poblano peppers - roasted, pealed and chopped
2 large anaheim or hatch peppers - roasted, pealed and chopped
2 large jalapeno peppers - roasted pealed and chopped
3 cups chicken broth
Olive Oil
1 teaspoon cumin seeds
1 tbsp summer savory

Preparation:

Roast peppers in the oven at 400 degrees for about 20 mins or until they blacken and the skins become loose - remove from oven, let sit for a minute or two and then carefully peel skins, remove stems and seeds and chop - add to crock-pot


Meanwhile, combine the following into a blender and puree :

2 cups chicken broth
Parsley - inclusive of stems
Cilantro - inclusive of stems
1/4 of the Tomatillos (peel the papery cover, wash and cut into small wedges like a tomato)
Garlic

Add puree to crock-pot.

I a  deep pan or stock pot, brown the pork in two batches - about 4 minutes per batch at a very high temp.  If they have little or no fat, add a little bit of olive oil to avoid sticking.  If they don't brown fully, that is fine.  Remove them and place into the crock-pot.

In the same pan, saute chopped onions about 4 minutes in a tablespoon or olive oil.  Add cumin seeds and the rest of the tomatillos and continue sauteing for about 8-10 mins.  The tomatillos may begin browning... you can lower the temperature slightly, but not too much.  When done, add the mixture to the crock-pot.

Add the cubed potatoes, the summer savory and the other cup of chicken broth to the crock-pot, stir all ingredients and set to cook for 8 hours on high.

By morning you should have a wonderful stew.  Leave on warm throughout the day and enjoy for lunch or dinner with corn tortillas.

For those who want a little more heat, serve with Cholula hot sauce. 



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