Tips, techniques and recipes from Jon, Jim and Mark, the
original Fat Boys.
With input and suggestions from others who we think have it togeather enough to deserve mention.
Jon's Green Chile Stew
Here's what you will need for this staple Mexican fare....
- One 3-4 lb. pork roast.. a pork roast is traditional, but you can use round steak. It's leaner and it tastes OK.
- Green Chile..we roast our own and pack it into Ziplock bags. I usually use one bagfull per batch.
This is comparable to about 3 small cans of prepared chile.
- Cornstarch..enough to dredge the meat.
- Chicken Broth..this is a hint from our old friend Gene Gene the Dancing Machine. Use about 1 can, or one tablespoon of chicken base
- Onion..one small to medium onion, diced.
- Garlic..two cloves, smashed
- Cumin..about 1/2 teaspoon, or to taste
- Cilantro..about 1/4 cup, or to taste
- Oregano..to taste
- Potato..this is optional, and frankly I rarely use them. If I do, I only use one small potato cut into 1/2 inch cubes.
- Water to cover.
Here's how to make it....
- Cut the meat into 1/2 inch cubes.
- Dredge the meat in the cornstarch.
- Salt the meat to taste, and place in a preheated soup kettle to brown.
- While the meat is browning, clean your chile and cut into a large dice. If you're using canned chile, open the cans.
- Dice the onion.
- When the meat has browned, add the chile, onion, garlic, cumin, cilantro, oregano, potato, chicken broth or base and water to cover.
- Simmer covered at least until the meat is tender. The longer you simmer it, the thicker and tastier your stew will be! Add more water if necessary.
- Serve with flour tortillas and wait for the compliments to roll in!
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