So, I hopped on Pinterest, as I had never actually made this variation of green chile stew before. I was surprised by the lack of legit recipes on my beloved little cookbook in "the cloud". My head almost exploded when I read one recipe that started out, "I have never been to New Mexico, but I want to go someday".
Ummm. . . okay. . . never mind on your recipe. . .
Out of desperation, I posted a quick plea to my fellow Land of Enchantment friends. I received a variety of responses. . . all of which sounded great! I kind of rolled them all into one. . . along with the basic staples that any good New Mexican keeps in their pantry/freeze/refrigerator and came up with this. It was delicious. . . . and now I'm going to share. . . so Pinterest isn't filled with people from New Jersey posting recipes about "Authentic New Mexican Green Chile Stew".
As a disclaimer: I'm pretty sure mine is not really "authentic" either. However, I currently live in Texas, am forced to use what is on hand, and I really dislike roasting, peeling, and chopping tons of chile. So, here's my recipe. Hope you like it. And, since I was actually born and raised in NM, I'm gonna just go ahead and claim it to be pretty darn close to the real deal.
1 pork tenderloin
1 onion
2 Tblsp of butter or oil
1-13 oz tub of Bueno chopped green chile (my store, in TX, keeps it in the freezer section)
2 small cans of green enchilada sauce (don't judge. . . it's too hard to make the real stuff, and this is pretty close)
1 cup chicken broth
2-3 small potatoes (chopped into small bite-sized pieces)
I generally slow roast my tenderloin, covered, in the oven @ 300 degrees for 2-3 hours. I remove from oven and chop into small bite-sized pieces. Place chopped pork in crock pot. Saute chopped onion in butter. Add to crock pot. Add chile, enchilada sauce, chicken broth and chopped potatoes. Cook on low for 2-3 hours and serve with tortillas.
My daughter somehow ended up a lightweight with chile, so I made this batch G-rated. To turn up the heat, I added some of this to my bowl:
To my fellow New Mexicans, I'm sorry. I'm embarrassed to be admitting this to you, but this stuff is from Target and it is unbelievable! Seriously, you should try it. I was skeptical too. My lips are still burning from it.
Here's the finished product. Hope you like it!
Of note: you can add corn or hominy, too. I just like mine with potatoes, and I was trying to keep the carbs down. FYI, if you add hominy, most New Mexican's refer to this as posole. . . for those of you from New Jersey. . . :)
