The Goad's Green Chili Pork Stew
Image from Men’s Journal. Click on the image for their recipe, a similar version of this delicious stew.
The High Camp Hut staple that everyone raves about.
Make in a crock pot, instant pot or on the stove.
Ingredients
1 tbsp olive oil
1 yellow onion peeled and chopped
2 garlic cloves, peeled, chopped
1 pork shoulder (or any type of pork roast - any size that’ll fit into the pot) chopped into pieces (or omit for veggie version)
3 cups chicken or veggie stock, plus more if needed
⅓ container of Herdez salsa verde (size 4.25 lb
2-4 peeled and chopped Hatch New Mexico green chiles (depending on what hotness level you want it)
3-4 medium size potatoes (any type, we like Yukon gold) or 2 larger russet potatoes, peeled and chopped into chunks (can subsitute frozen or canned posole for potatoes too)
1 tablespoon salt
Freshly ground black pepper
1-1.5 tbsp liquid smoke, mesquite flavor
1 can of black beans
1 bunch fresh cilantro, divided into small sprigs and lightly chopped, for topping
1 block queso fresco, crumbled for topping (or any type of cheese)
1-2 limes, sliced, for topping
Directions (adjust accordingly for cooking without instant pot)
Combine olive oil, garlic and onion in instant pot and push sauté (let sauté until brown, about 3 minutes)
Place lightly salted and peppered pork shoulder in pot and let brown up a bit (3-5 minutes, add more butter if needed)
Add stock, salsa verde, potatoes and green chiles, to pot
Cover and press meat/stew (even for veggie version) and make sure time is at 65-70 minutes
Let cool, pour yourself a hearty bowl
Sprinkle with cilantro and queso fresco , enjoy!