This stew may be varied in several ways by adding other vegetables such as corn or green beans. Here, in the Southwest, we add hominy instead of corn as our vegetable of choice. You can also spice up this stew a bit more by adding chopped jalapenos during the last step of this recipe (step #3). We also recommend serving this dish with grated cheese or cilantro sprinkled over each bowl, with a side of green chile cornbread.
- 1/2 lb Round Steak cubed
- 1/2 lb Lean Pork cubed
- 1 med Onion chopped
- 5 med Potatoes cubed
- 1 lb green chile roasted, peeled, and chopped
- 1 tsp Garlic Salt
- 1/2 tsp Pepper
- 1/2 tsp Cumin
- 1 tbs Vegetable Oil
- 4 cups Water
- 1/2 tsp Salt
- 1 pinch Oregano
- In a large, 4 to 6 quart saucepan warm the vegetable oil over medium heat. Add the cubed round steak, cubed pork, and chopped onions. Saute until the meat has been browned and the onions have become tender.
- Add the 2 cups water and cubed potatoes. Continue to cook over medium heat stirring occasionally for 25 minutes or until potatoes are tender.
- Add chopped green chile, garlic salt, pepper, salt, cumin, and oregano. Reduce heat and simmer for another 15 minutes then serve.
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Karen, IF you’ve lost track of Joy’s Green Chile recipe==here’s a similar one, but I only use pork, roasted grn chiles, garlic & maybe onion. Aft browning all, add water w/chkn boullion or some kind of flavoring. Also, playing arnd w/this site & Saveur you’ll find lots of info on my 2nd fav chile–my 1st is Big Jim but both from Hatch, NM. Love, Love them but so very difficult to buy here….recently read Wegman’s do carry them, so I’m looking forward to the fall! 🙂 🙂
#2) This stew does sound interestingly good but I’ve not tried & I just made grn chile yesterday! Love to ALL, Aunt JOY