Daily Loaf

The most important men in my life all have one thing in common: they are, among other things, die hard green chile fans. Watching my dad, grandpa and my uncles at the dinner table anticipating the goodness that was green chile stew, sticks in my mind like a movie reel. As young girls my sister and I would try to hang in there with the heat, knowing it was surely in our blood, but usually passed our plates onto the guys and opted for something less spicy.

Now as I look back on the tastes and flavors that shaped my palate, this is definitely one of them. Roasted Hatch green chile is divine to those raised in the Southwest. I’ve also seen newbies get hooked- and give into the craving of the pungent, roasty, mild spice of New Mexico green chile.

A few months ago I finally asked my paternal grandma to send me her famed stew recipe. I have no idea what took so long! My dad makes a cowboy version of this stew with ground beef instead of pork, so you really can change whatever you’d like as you run through the recipe. What follows is an adaptation with the utmost respect. You can get away with canned pintos in a pinch as the bean base, however I think the payoff of the longer cooking method is definitely worth it (food of love!). Homemade flour tortillas alongside would be the perfect accompaniment, though this is definitely a bowlful that can stand alone. Think of this as a Sunday dinner recipe, start the roast the night before and the beans in the morning, and you’ll wind down your weekend happy.

Green Chile Stew

For the beans:
2 cups dried pinto beans (soaked overnight in water, drained)
½ pound salt pork or bacon
8 cups water or chicken stock

For the stew:
1.5 – 2 pound pork roast

1 red onion, chopped
3 large cloves fresh garlic, diced
1 tbsp butter
1 tbsp olive oil
4 Yukon gold potatoes, cleaned and cubed
½ cup fresh roasted, jarred or canned chopped green chile
6 cups chicken stock
1 teaspoon ground cumin
Salt and pepper to taste
1- 16 ounce can diced tomatoes
Shredded cheddar cheese to garnish

Cover and cook the bean ingredients in a stockpot for a minimum of four hours on medium heat. Set aside to serve with the stew.

Season the pork roast with salt, pepper and garlic powder. Place in a slow cooker with 1 cup of chicken stock on low heat for up to 8 hours or until cooked through and tender. Set aside to rest when cooked, and shred using two forks to prep it for the stew.

Melt the butter and olive oil in a soup pot to sautee the onion and garlic. Cook over medium high heat for about 5 minutes or until soft. Add the potatoes and continue to cook for about 5 minutes, stirring often. Season with cumin, salt and pepper, and add the green chile. Stir to combine and pour in the remaining chicken stock and diced tomatoes. Add the shredded pork and simmer for at least 20 minutes to cook the potatoes through, or up to an hour of possible.

Place a spoonful of the pinto beans in a serving bowl and ladle the stew over the top. Garnish with cheddar cheese.

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