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jjmtacoma's picture

Chile peppers are the biggest export crop from New Mexico and NMSU even has a Chile Pepper Institute dedicated to chile peppers. Also, in New Mexico, they are called chile peppers, as opposed to chili. The stew at the pub had some potatoes in it and the special New Mexico chile. I've been trying several different recipes to approximate this stew and at last, I've arrived at one that seems to be like the one at the pub. When working with Hatch chile peppers, be sure to wear gloves! They aren't super hot but they definitely have some bite.

One of the problems I've run into was finding tomatillos that are green this time of year at the local farmer's market. Many of the tomatillos are turning yellow and this makes them a little sweet, that sweetness will change the character of the stew. I was thinking about adding lime juice in the future to adjust for ripe tomatillos when I can't find super green ones. I've also seen chicken broth used instead of water and I may try that in the future.

One nice thing about pork shoulder is the different ways it is sold at the grocery store. I found country-style spare ribs for $1.99/lb but if there is pork shoulder roast or pork shoulder cut as steaks on sale, any of these would work.

This is the recipe so far:

New Mexico Hatch Chile Pepper Stew
1 cup chopped onion (Walla Walla or Vidalia works well)
1 cup chopped celery
3 tbsp chopped garlic
1.5 lb pork shoulder, cubed with visible fat removed
1 lb tomatillos, quartered
4 Anaheim peppers, chopped with skins and most seeds removed
3 Hatch peppers, chopped with skins and most seeds removed
2-3 Yukon gold, red or white potato, cut into about 1" pieces
1 tsp oregano
1 tsp cumin
1 tsp salt
1 tbsp canola oil
1 cup chopped cilantro leaves
1 cup shredded cheddar cheese

Pour oil into a large pot* over medium heat and add onion and celery. Allow the onion and celery to cook for about 3 minutes. Add garlic and cook another minute and then add the cubed pork and stir to coat with oil and onion. Brown the pork and then add tomatillos, Anaheim peppers and Hatch peppers (I broil these ahead to char the outside and make the skin easy to remove). Cover with water and add spices. Reduce heat to low and allow to simmer for at least 2 hours. Add the potatoes and more water if needed to cover the potatoes. Simmer until the potatoes are soft when poked with a fork. If you like a thick stew, this recipe will serve around 5-6 nice bowls but I believe it could be stretched using more broth or water.

Serve with a garnish of cilantro and grated cheddar cheese.

* If you don't have a large pot like a dutch oven, use a large frying pan to brown the pork, onion, garlic and celery and then transfer into a crock pot to add the remaining ingredients.

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okanogen's picture
Submitted by okanogen on

Have you had this substituting beef or chicken?

goldberry's picture
Submitted by goldberry on

I will definitely try this one.

Have you ever had Green Pozole and Chicken?? This recipe is as quick as it gets for a delicious dinner.

Green pozole and chicken

1 bottle green salsa
1 quart chicken broth*
1 can pozole
1/2 roasted chicken, cut up into bitesized pieces
garnishes: shredded cabbage, avocado, sliced radishes, sour cream, chopped green onion

Directions: Add salsa, broth and pozole to a large pot. Stir til hot. Add chicken. Stir til hot. Serve with garnishes.

* I don't know what it's like where you live but here in NJ, there is a large Jewish population. In our stores, the Kosher version of chicken broth is much less expensive than the regular chicken broth. It's a mystery why it's cheaper but since the taste is the same, I buy the kosher stuff.

jjmtacoma's picture
Submitted by jjmtacoma on

I remember having hominy when I was a kid and thinking it was ten shades of awful. I was SUPER picky and drove my parents nuts.

I will try this because I'd like to revisit hominy (pozole), it sounds like something the grown-ups around my house will like. My little girl doesn't like anything anyway (my parent's curse in action).

jjmtacoma's picture
Submitted by jjmtacoma on

Can I push this recipe up for a cheap eats?

They have roasted chickens at Costco for $4-5 for a large one and I buy one every time I go. I love having things to do with the thing besides just gnaw it off the bones.

Oh, and no large Jewish population that I am aware of. Tacoma is largely a port town (with several colleges and museums to make us feel "cultured") so there are a lot of different ethnicities but none live in a particular neighborhood or have a distinct character that shows in the foods or restaraunts.

Actually, Tacoma used to have a copper smelter and several pulp mills (wood pulp) and was super stinky in the 1970's. "The Aroma of Tacoma" was a common thing to say. It was really cheap to live in Tacoma because it smelled bad at times, so the community was a starter for young couples and affordable for less well paid allowing people to live out the American dream and still eat.

The character now is a mix of professionals, union workers, millitary families (It doesn't smell bad any more) and people who have lived here forever because there are nice waterfront and water view homes that could be purchased for a song back in the stinky days. Because of the mix and also some of the mobility of professionals and millitary families, the community is more ethnically mixed than a lot of Washington State, although I'd never claim that Washington was very mixed at all.

goldberry's picture
Submitted by goldberry on

I'm trying to think what my mom used to make when we were kids when my dad was at sea. City Chicken comes to mind.

Anyway, I was at the grocery store today and checked the price of the chicken broth again. Sure enough, the kosher broth was about a dollar less per liter. Amazing. Tastes the same. I have no idea why it's so cheap. But it's the Jewish High Holy Days so if you're in the Northeast, now's the time to stock up (no pun intended).

One other cheap eats tip: Buy bacon. You don't need a lot to add a lot of flavor to dishes. For example, spaghetti carbonara is just spaghetti, eggs, bacon and parmasean cheese. It's delicious and you only need about 8 strips of bacon. A whole package can go a long way. Add it to bean soups, yummy.

By the way, I love your Cheap Eats feature. Never miss one. Keep up the good work.