Anyone have a recipe for New Mexico Green Chili?

[PRDATR]

I bought some Hatch Chile's  and am boning out a pork roast. I have some recipes off the internet but none of them really are what I'm looking for. I want something between a broth and a stew. A little cornstarch maybe with some chicken broth?

[Roofer Billy]

59 minutes ago, PRDATR said:

I bought some Hatch Chile's  and am boning out a pork roast. I have some recipes off the internet but none of them really are what I'm looking for. I want something between a broth and a stew. A little cornstarch maybe with some chicken broth?

Pork chili Con-Carne with rice and beans. 

Cut the roast into bite size chunks.Add some onion,garlic and whatever spices you prefer. Add some fire roasted tomatoes,your hatch chili. The tomatoes should have enough juice in them to make it like a soup or a little thicker. If not add broth or thicken with corn starch. Add a tortilla and enjoy. 

[PRDATR]

35 minutes ago, Roofer Billy said:

Pork chili Con-Carne with rice and beans. 

Cut the roast into bite size chunks.Add some onion,garlic and whatever spices you prefer. Add some fire roasted tomatoes,your hatch chili. The tomatoes should have enough juice in them to make it like a soup or a little thicker. If not add broth or thicken with corn starch. Add a tortilla and enjoy. 

Oh, NO NO NO NO!

Here is where I'm, at so far.

Bought a fresh pork shoulder roast, ~ 3 pounds from Food City. Took me 20 minutes to remove the bone and cut away all the fat, sinew and other undesirable stuff. That took two Tecate Lites.  The limes went into the meat to help marinate and tenderize it. A few beers and limes later the cubed meat is still resting. The meat will get "lightly" browned in a Beehive Dutch Oven I got from Casey quite a few years ago.

I did get some Roma tomatoes today from Food City @ fifty cents a pound but they won't be in this. Probably some onions, carrots and cilantro to taste. Maybe some potato too but cut into small cooked cubes added in the last 20 minutes or so.

[NOTAGS]

Smoke pork for about two  hours for,flavor Bone into bite sized chunks, put in deep  pan or  electric broilerbroiler and cook till almost done.  Drain  most of the fat.  Add can of LasPalmas green enchilada sauce, a diced onion, a diced bell pepper, and a lot of diced green chilies. I also add a jar of napolitos, drain and rinse them. The cactus  adds a great flavor. .  Cook on med(350) covered  for 2-3 hours until onions and peppers are tender, and meats finished. Stir regularly , , add  diced garlic to suit, and cumin. You can add corn starch to thicken, but I don’t bother. 

[NOTAGS]

You posted your plans while I was typing my route. I’m not sure I’d call yours a New Mexico green chili, perhaps a New England green chili….

[PRDATR]

16 minutes ago, NOTAGS said:

You posted your plans while I was typing my route. I’m not sure I’d call yours a New Mexico green chili, perhaps a New England green chili….

I have a bunch of fresh corn. Maybe I'll cut some off the cobb and put it in the blender then strain it to add some flavor. Enchilada sauce is not the flavor profile i want.

[Roofer Billy]

1 hour ago, PRDATR said:

Oh, NO NO NO NO!

Here is where I'm, at so far.

Bought a fresh pork shoulder roast, ~ 3 pounds from Food City. Took me 20 minutes to remove the bone and cut away all the fat, sinew and other undesirable stuff. That took two Tecate Lites.  The limes went into the meat to help marinate and tenderize it. A few beers and limes later the cubed meat is still resting. The meat will get "lightly" browned in a Beehive Dutch Oven I got from Casey quite a few years ago.

I did get some Roma tomatoes today from Food City @ fifty cents a pound but they won't be in this. Probably some onions, carrots and cilantro to taste. Maybe some potato too but cut into small cooked cubes added in the last 20 minutes or so.

Just let me know what time dinner is. 

It's hot as heck and I'm hungry and thirsty . 

[dusty]

  LasPalmas green enchilada sauce IS the flavor I'm always looking for.

[CJNAZ]

You are probably already done with your original cook. Next time perhaps try to making Posole Verde. There are numerous recipes out there. It's a soup and you can thicken it with corn starch if desired. Top it with onions, cilantro, radish, etc. I make red Posole in 3 gallon batches and freeze portions. Eat it for breakfast all the time. 

[buckshotaz]

What I have noticed about the difference between New Mexico and Arizona green chile stew is the New Mexico variety has potatoes in it