Green Chili Stew

Pork, green chilis, onion and garlic. Throw in a little potato and you have a great bowl of green chili stew.

A couple of days ago I roasted and peeled some poblano chilis, mmm they are perfect for a stew.

Let's put it all together, shall we?

 

First I got together one pound of cooked and shredded pork loin, half an onion, two cloves of garlic, three roasted poblano peppers and one cup of chicken broth. 

The pork was cooked covered in water with a bay leaf. It was then drained, partially cooled and shredded. 

The poblano peppers were broiled until charred black. Sorry I didn't get photos. I was super busy and they were getting close to needing attention so I just roasted them, shoved them into a brown paper bag and stuck them into the fridge until I could get to them, which was today. 

A very nice, generous participant on the cooking group <waves at Om> mailed me some fresh lard. Oh my gosh, what a treat.

 

I am fortunate enough to have two containers full of beautiful, fresh, fragrant lard. 

 

I put a forkful of lard into a saucepan.

Half of an onion that was diced and two cloves of garlic that were minced were cooked in the lard. Then the shredded pork was added.

 

The poblano pepper was given a quick chop,

 

then added to the pork and onion mixture. To this one cup of chicken broth was added and the stew was simmered for a while. A taste test told me it was a little bland so I,

finely dice half a jalapeno pepper and added it to the pot. 

Whew, that was a pretty spicy pepper, glad I decided to add only half of the pepper. 

 

I decided I couldn't have a stew without a potato so I diced up a potato and added that to the pot,

 

which meant I had to add another cup of chicken broth.

Cooked until the potatoes were tender.

 

Delicious spicy, hearty stew.

Oh Yummmmm. 

And that's that. 

Comments

[Debra Clarkin]

You are amazing

[koko]

Awww shucks, thank you.

P.S.
I'll give you the money I promised you to say this tomorrow.