This traditional dish from New Mexico can be made with just chiles and meat, or a variety of other ingredients and seasonings can be added. So, cooks should experiment with the recipe until they find the perfect combination and then keep a pot of stew in the refrigerator for cold winter days! The addition of tomatoes and potatoes transforms this stew into caldillo, popular in El Paso, Texas.

Serves: 6

8 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped
2 pounds lean pork, cut into 1 1/2 inch cubes
2 tablespoons vegetable oil
2 large onions, chopped
2 cloves garlic, chopped
2 small tomatoes, peeled and chopped (optional)
1 large potato, diced (optional)
1 quart beef broth

Brown the pork in the oil, then remove and drain. Add the onion and garlic to the oil and sauté until soft. Place all the ingredients in a kettle or crockpot and simmer for 2 hours, or until the meat is very tender and starts to fall apart.

Serving Suggestions: Serve as an entreé with warm flour tortillas as a side dish, or use as a basis for other dishes such as the following: place a serving of the stew on fried corn tortillas, top with poached eggs and grated cheddar cheese and serve as an entreé for s Southwestern brunch.

Recipe provided by Dave Dewitt and Nancy Gerblach.

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