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New Mexico Green Chile Stew


Now that we are living on New Mexico it's time to add some local recipes. This is definitely a keeper. The key is chilli peppers, we like a mild taste but you can pump it up with more and also hotter peppers or add some diced jalapenos.


2 pounds of pork (shoulder, roast, chops whatever you have. Cut into bite size pieced.
1 can pinto beans (or fresh dry beeans that you've soaked.
1 large sweet onion chopped bit size.
1 32oz Chicken broth.
1 15 oz can of diced tomatoes
1 4oz can of diced green peppers (or 4 fresh roasted)
Around here it's Hatch chili peppers, I like Anaheim.
1 15 oz green chilli enchilada sauce.
1cup frozen corn
3-4 potatoes cubed into bite size pieces.
4 bay leaves
1 tablespoon cumin
1 tablespoon dried celantro
4 cloves garlic
1 cup flour
Salt & pepper

Sear rhe pork with salt and pepper and garlic powder until browned. Toss in flour until well coated.
Toss all ingredients except potatoes I into a crockpot on high for several hours. Add diced potatoes and cook on low for another 3-4 hours.



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