Chile Verde from the Valley of the Sun

Here's a recipe from The Border Cookbook, by Cheryl Alters Jamison and Bill Jamison. The book's subtitle, which describes its content, is "Authentic Home Cooking of the American Southwest and Northern Mexico." (Valley of the Sun refers to an area near Phoenix, Arizona)

Chile Verde from the Valley of the Sun
Serves 6.
...Green chile stews in northern New Mexico can be fiery. Farther west in Arizona, similar dishes more often sooth than sizzle, like this pork version made with mild pods and tomatoes.

2-1/2 pounds pork Boston butt, trimmed of fat and cut in 3/4" cubes
1 cup chicken stock
1 medium onion, chopped
6 garlic cloves, minced
2 (14-1/2 oz) cans Mexican-style stewed tomatoes, undrained
2 cups chopped roasted mild green chile, preferably New Mexican or Anaheim, fresh or frozen
1 tsp dried oregano, preferably Mexican
1 tsp salt

In a large, heavy saucepan, combine the pork, 1/4 cup of the stock, the onion, and the garlic. Cook over medium heat, stirring often, until the liquid evaporates and the meat is browned, about 20 to 25 minutes.

Add the remaining stock and scrape up and browned bits sticking to the bottom of the pan. Stir in the tomatoes, chiles, oregano, and salt. Reduce the heat to a simmer and cover the pan. Cook for 2 to 2-1/2 hours, stirring occasionally, until the meat is quite tender.

The chile can be served immediately, but the flavor improves with a day's refrigeration and reheating. Serve steaming hot in bowls.

Hmmm... I thought the book had a few recipes for the green chile stews of northern New Mexico, but I can't seem to find them. Soup, yes. Sauce, yes. Enchiladas, yes. Stew, no.



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