Green Chile Stew

There are a few months out of the year when Hatch, New Mexico green chiles are in season and it is glorious! They usually hit the groceries stores around August and are sold out by the end of September. So, in late January, you can forget it. They are nowhere to be found and I have a major craving. I decided to make green chile stew and improvise with a combination of Poblanos and Anaheims. It turned out yummy, but I can only imagine how good it will be when I make it with the real McCoy next summer. This is how I did it:

First, I wash all my vegetables when I get home from the grocery store so my prep work goes quickly when I get started.

Serves 4-6

Ingredients:
4 poblano chiles, roasted, seeded & chopped
2 anaheim chiles, roasted, seeded & chopped
2 tbsp. canola oil
Salt & Pepper to taste
1 lb. pork butt, trimmed, cut into 1" cubes
1 yellow onion, chopped
2 garlic cloves, chopped
6 cups chicken broth
1/2 lb. red potatoes, cut into 1/2" cubes
1 red bell pepper, chopped
Cilantro to taste
Serve with white rice and avocado salad on the side, recipe follows   

Directions:

• Season pork liberally with salt and pepper.
• Heat the oil in a 6-quart pot over high heat and brown the meat in batches. Set aside.
• In the same oil, saute the onions until golden. Add the garlic and saute 1 minute.
• Return the meat to the pan along with any juices that may have accumulated.
• Add the broth, potatoes, salt and bring to a boil. Reduce the heat and simmer for one hour, until the potatoes are tender.
• Add the green chile and the red bell pepper, and cook 15 to 20 minutes more.
• Add the cilantro, stir and serve.

3 tbsp. olive oil

• In a small bowl, whisk together the lime juice and zest, honey, a pinch of salt and pepper, and olive oil. Set aside.
• Place the cabbage in a bowl and add half of the lime mixture, toss to coat.
• In a separate bowl, combine the avocados, red onion, cilantro and remaining lime mixture, toss to coat.
• To serve, put a large spoonful of the cabbage down on a salad plate and top with a spoonful of the avocados. Sprinkle with a pinch of salt and pepper.