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Green Chile Stew




8 C. Water (chicken broth is better)
3 C. Chopped Green Chile (charred skins -- (6 to 8) removed)
2 C. chopped fresh onion)
1 C. Chopped Tomatoes
2.5 tsp. Salt
5 cloves fresh garlic
pinch dried Oregano or teaspoon fresh
1 lbs. Pork Loin (any cut will do, loin minimizes trimming time)
3 TBS. Oil (or lard)
1/2 C. White Flour

Combine the water (or chicken broth) green chile, onions, and garlic. Simmer for a couple of hours. Meanwhile grill the pork on the grill. (Note: Do not smoke the pork, the smoke flavor will overwhelm the dish. You can also cube the pork first and brown in oil, if so do the onion and garlic also.) Cube the grilled pork in 1/2" cubes, add to the stew and simmer another hour. When the stew is finished simmering it needs to be thickened.

In a separate pot, heat the flour and oil for a few minutes (like you are making a roux). Add 2 cups of the broth from the stew to the flour and oil and whisk into a paste. Add the whisked mixture to the stew to thicken. (Another variation is to whisk the entire pot of stew for several minutes after adding the flour thickener. This breaks up the pork cubes and green chile chunks and produces a very smooth creamy texture.) Bring back to a simmer and it's done. Eat like a stew with tortillas or smother burritos, eggs, beans with lots of it. Makes a great salad dressing if you got the "green chile thing."

Adapted from:
http://www.pepperfool.com/recipe_home.html

What is a CSA?February 16th, 2020

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Downtown Harvest CSA is thrilled to announce details of our 2020 season, our 16th year of bringing healthy New Jersey food to our urban community! 1) Farmer John Krueger, our farmer for more than a de

Enrollment Is Still Open for the 2019 Season! September 13th, 2019

The season has started, but members can still join at prorated fees.  After enrolling by going to this page: http://www.downtownharvest.org/members/types, a discount will be applied for the

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