This recipe from Shannon won the great 2010 chili cook-off, a party and a dish that have become Logan Square legend.
See note for vegetarian version.
Green Chile Stew
Ingredients
stew:
- 1 pound pork stew meat cut into bite-size pieces
- all-purpose flour for flour mix
- cumin for flour mix
- garlic powder for flour mix
- powdered green chili for flour mix (optional)
- salt & pepper for flour mix
- 1 onion chopped
- 8 cloves garlic minced
- 30 oz chicken broth or other broth 2 cans
- 1 scant cup posole pieces or 1 can whole posole don't use dried whole posole or it will take too long
- 3-4 cups chopped roasted hatch green chile
- 4 tomatoes roughly chopped
- dried oregano
- extra cumin powder and garlic powder
- honey
To serve:
- limes
- cilantro
- avocado
- queso fresco
- tortillas
Instructions
- toss pork in flour mixture to coat.
- cook onion in a little olive oil till soft.
- add pork and then garlic on top of pork. don't stir much so that pork can brown. when pork is browned add the chicken broth and stir to deglaze the pot.
- add posole pieces. add some water to reach correct amount of liquid. bring to a boil, stir, then turn down to a simmer and cook covered for about an hour, stirring occasionally.
- add chiles when convenient. when almost done, add tomatoes and oregano.
- if there is too much liquid cook at high temp with lid off until broth is reduced. taste for cumin and garlic, adding more if desired. add honey until tomato flavor 'peaks.'
- serve with sides, making sure to add lots of delicious fresh lime juice.
Notes
if you don't want meat,this is still good without the pork, just cook the flour/spices with the onion and use veggie broth instead of chicken. if you are one of those 'gluten free' people, instead of using flour on the pork to thicken the stew, just add a few finely chopped potatoes along with the posole.