* Exported from MasterCook * New Mexican Pork And Green Chili Stew Recipe By : Gourmet Magazine, Dec 1992 Serving Size : 1 Preparation Time :0:00 Categories : Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 md Onions -- chopped 8 cl Garlic 3 tb Vegetable oil 4 1/2 lb Boneless pork shoulder -- - trimmed of excess fat and cut - into 1" pieces 5 lb Frozen roasted New Mexican - green chilies * -- thawed, - peeled if necessary, seeded, - and chopped 7 c Water 2 ts Salt 1 1/2 lb Boiling potatoes In a large heavy kettle cook the onions and 6 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the pork, chilies, water, and salt, and simmer the mixture, uncovered, adding more water if necessary to keep the pork barely covered, for 1-1/2 hours. Stir in the potatoes, peeled and cut into 1" pieces, making sure they are covered by the cooking liquid, and simmer the mixture, stirring occasionally, for 30 minutes, or until the pork and the potatoes are tender. Stir in the remaining 2 garlic cloves, minced, and salt to taste and simmer the stew for 5 minutes. The stew may be frozen or made 3 days in advance, cooled, uncovered, and kept covered and chilled. Notes: Can be prepared in 45 minutes or less. Yield: 14 Cups MC formatted by Barb at PK on 7/1/98 Posted by: Barbara E. Price on Jul 5, 1998 - - - - - - - - - - - - - - - - - -