@mang_wii1: sapa² ding wii🙌#fypppp#varbu#lewatberanda

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Wednesday 12 August 2026 01:16:27 GMT
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Traditional Hatch Green Chile Stew This hearty green chile stew is packed with tender pork, roasted green chiles, juicy tomatoes, and comforting potatoes. Slow simmering brings everything together into a rich, savory broth with just the right amount of chile warmth. It’s the kind of cozy, soul-satisfying bowl that tastes even better shared around the family table. Ingredients 2 tbsp olive oil or vegetable oil 2 lbs pork butt or pork shoulder, cut into 1-inch pieces ½ cup onion, chopped 1 garlic clove, minced ¼ cup all-purpose flour 2 cups fresh tomatoes, peeled and chopped 2 cups roasted Hatch green chiles, peeled and chopped 1 fresh jalapeño, chopped 1 tsp salt 1 tsp black pepper 1 tsp sugar 1 cup chicken or beef broth, plus more as needed 2–3 large russet potatoes, peeled and diced, optional Instructions Brown the pork: Heat the oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the pork in a single layer and cook until lightly browned on all sides. Sauté the aromatics: Add the chopped onion and minced garlic. Cook for 2–3 minutes, stirring occasionally, until the onion softens and the garlic becomes fragrant. Add the flour: Sprinkle the flour evenly over the pork mixture. Stir well to coat everything and cook for 1–2 minutes to remove the raw flour taste. Add the tomatoes and chiles: Stir in the chopped tomatoes, roasted Hatch green chiles, and jalapeño. Mix well, scraping up any flavorful browned bits from the bottom of the pot. Season: Add the salt, black pepper, sugar, and broth. Stir everything together and bring the stew to a gentle simmer. Simmer: Cover the pot, reduce the heat to low, and simmer for 1–1½ hours, stirring occasionally, until the pork is tender and the flavors have melded together. Add the potatoes: If using potatoes, stir them into the stew about 30 minutes before the end of cooking. Continue simmering until the potatoes are tender. Adjust the consistency: If the stew becomes too thick, add a little more broth. Taste and adjust the salt and pepper before serving. Serve: Ladle the hot stew into bowls and serve with warm tortillas, crusty bread, or your favorite toppings.
Traditional Hatch Green Chile Stew This hearty green chile stew is packed with tender pork, roasted green chiles, juicy tomatoes, and comforting potatoes. Slow simmering brings everything together into a rich, savory broth with just the right amount of chile warmth. It’s the kind of cozy, soul-satisfying bowl that tastes even better shared around the family table. Ingredients 2 tbsp olive oil or vegetable oil 2 lbs pork butt or pork shoulder, cut into 1-inch pieces ½ cup onion, chopped 1 garlic clove, minced ¼ cup all-purpose flour 2 cups fresh tomatoes, peeled and chopped 2 cups roasted Hatch green chiles, peeled and chopped 1 fresh jalapeño, chopped 1 tsp salt 1 tsp black pepper 1 tsp sugar 1 cup chicken or beef broth, plus more as needed 2–3 large russet potatoes, peeled and diced, optional Instructions Brown the pork: Heat the oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the pork in a single layer and cook until lightly browned on all sides. Sauté the aromatics: Add the chopped onion and minced garlic. Cook for 2–3 minutes, stirring occasionally, until the onion softens and the garlic becomes fragrant. Add the flour: Sprinkle the flour evenly over the pork mixture. Stir well to coat everything and cook for 1–2 minutes to remove the raw flour taste. Add the tomatoes and chiles: Stir in the chopped tomatoes, roasted Hatch green chiles, and jalapeño. Mix well, scraping up any flavorful browned bits from the bottom of the pot. Season: Add the salt, black pepper, sugar, and broth. Stir everything together and bring the stew to a gentle simmer. Simmer: Cover the pot, reduce the heat to low, and simmer for 1–1½ hours, stirring occasionally, until the pork is tender and the flavors have melded together. Add the potatoes: If using potatoes, stir them into the stew about 30 minutes before the end of cooking. Continue simmering until the potatoes are tender. Adjust the consistency: If the stew becomes too thick, add a little more broth. Taste and adjust the salt and pepper before serving. Serve: Ladle the hot stew into bowls and serve with warm tortillas, crusty bread, or your favorite toppings.

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