I’ve been trying to do a few more slower cooker meals just to make weeknight dinners a little easier. I’d never made beans in the slow cooker before, saw this recipe on on Pinterest, and thought, I like Charro beans! I’ll give it a try. […]
Roasted Green Chili and Pork Soup/Stew
I can never resist the smell of chilis roasting. I bought some last year at Kansas City’s City Market, and toward the end of the summer I kept checking with the farmers who had the peppers to find out when they would be there. When they were, I bought several pounds, brought them home and peeled and diced the chilis. I ended up with three cups total, freezing them in 2 cup and 1 cup portions.
I loved the New Mexico Green Chili Stew that I had when I was in Santa Fe, and wanted to try to make some myself. I’m sure that what I ended up with wasn’t authentic, and probably isn’t quite a stew, but it was delicious! I’ll make it again.
I got some pork sirloin roast on sale, so it was time to get started.
I looked at all kinds of recipes online, but basically ended up putting together what sounded good to me—and somewhat based on what I happened to have and not have — one of those things that I did not have was potatoes!
After cutting the pork roasts into cubes, I browned them in batches in olive oil.
It was a two pound package, so it was a lot of pork! After browning, I removed the pork from the pan.
Meanwhile, I diced one small yellow onion, and minced two cloves of garlic. I ended up using 2 tsp of kosher salt, 1 tsp black pepper, and 1 1/2 tsp each of cumin and Mexican oregano. Later a friend from New Mexico told me she would have left out the oregano, but it was so good with it, that I will probably make it again.
I did find I had to keep adding a bit of oil to the pot to keep things from sticking. So after removing the pork, I added some olive oil and once it was hot in went the onion and garlic. I stirred it only until it was fragrant.
Then added the spices and mixed it all together. It really, really smelled good as the spices toasted.
Next up was to make a roux, adding about 2 Tablespoons of flour, and stirring until it started browning and was fragrant. I did have to add just a bit of chicken broth.
I had two cups of homemade chicken stock, but I felt I needed a bit more because of the amount of pork that I had. I added three cups of broth total.
It was time to add back in the pork, and then add the two cups of diced roasted green chili.
As one of my friends said, we really need smell-o-vision. My house smelled incredible as I let the soup simmer.
It really was a soup at this point. The broth was delicious, but thin. I decided to try to thicken it somewhat, and whisked some of the broth with a small amount of flour, and whisked it back into the pot. I then let it simmer, uncovered, another 30 minutes. It did thicken up nicely, and was just so good.
I’ll make this again, but do a couple of things differently. I would dredge the pork in seasoned flour before browning. I think that would help with thickening up the broth and making it more of a stew. Of course, potatoes might have helped with that too.
I may also use a blender to purée the chili instead of just adding them diced. Most of the recipes I saw did this.
No matter what, I do plan on making this again!
Roasted Green Chili and Pork Stew
2 lbs pork sirloin roast, cubed
Salt & Pepper
1 small yellow onion, peeled and diced
1 cloves garlic, minced
2 tsp kosher salt
1 tsp black pepper
1 1/2 tsp cumin
1 1/2 tsp Mexican oregano
2 Tablespoons flour
3 cups chicken broth
In a small shallow dish or pie plate, whisk together a small amount of flour, salt and pepper.
Heat 1-2 tablespoons of olive oil in a Dutch oven over medium to medium-high heat. Brown the pork cubes in batches, for about 7 minutes for each batch. Don’t crowd the meat, and remove to another plate as they become browned. Add oil and let it heat as needed as you keep adding the pork.
Once all the pork is browned, add more olive oil if needed, and add the onion and garlic. Stir just until fragrant, then add the salt, pepper, cumin and oregano. Stir together until it is also fragrant, adding some chicken broth if the spices start to stick. Add the flour and make a roux. Add olive oil if needed, and even a splash of broth. Stir until the mixture starts to brown and smells good (I didn’t want to say fragrant again!).
Slowly whisk in the chicken broth, then add back the pork, and add the green chilis. Bring to a boil, then reduce to a simmer. Let simmer uncovered for at least 30 minutes until thickened, and the flavors are blended.