Monday, May 24, 2010
When traveling, we rarely pass up an opportunity to taste the local fare. We can't remember too many times when a local dish disappointed in a serious way — with the possible exception of the salty fingernail-sized fish served for breakfast in Malaysia.
When Tim biked his way through the mountains of New Mexico a few years ago, he made a point of delving into the local cuisine, which is laden with red and green chiles. His favorite was New Mexico Green Chile Stew, which happens to be incredibly quick and easy to make. This recipe is taken from "Real New Mexico Chile" by Sandy Szwarc (Golden West Publishers)
New Mexico Green Chile Stew
8 ounces lean pork, cut into half-inch or 1-inch cubes
1 Tbsp. flour
1 Tbsp. canola or olive oil
1 large baking potato, cut into half-inch or 1-inch cubes
1-1/2 cups chopped tomatoes
1/2 cup chopped, roasted and peeled New Mexico chiles (or two small cans of diced green chiles)
2 garlic cloves, minced
1/2 tsp. New Mexico red chile powder (or to taste)
1 quart chicken stock
1/2 tsp. ground cumin
Coat the pork lightly with the flour.
In a saucepan or dutch oven, heat the oil over high heat and fry the meat until golden.
Add the remaining ingredients and lower the heat to medium low.
Cover and simmer until the meat is very tender, about 4 hours.
Serve with flour tortillas.
What could be easier? And, it tastes great.