I know what you are thinking….there are a 1000 recipes out there for green chile stew. BUT….this one is a little different and the flavor was just so yummy….(if Leanne Morgan can use yummy, so can I). Last night we had this and we both just looked at each other and said, “we have a winner”. Made a whole other batch of it today to take to some of our family tomorrow. Used pork instead of chicken. So here it is, yes it took a little more time, but after all, we are still in a mode of not too much to do other than going to pick up food and watch TV. So enjoy these couple of days of cooler weather and grab a bowl of this stew. You will be oh so glad you did.
In the morning put a small pork roast in the crockpot and pour about 1/2 jar of Herdez salsa Casera over the pork. (got it at Walmart or Kroger, comes in mild, medium or hot so get the one that you like). Add 1 cup of water to the crock pot and sprinkle ground black pepper, garlic powder to your liking and some dried parsley over the meat. Cook on high for 5-6 hours or until roast tests done. When meat is done, remove from crock pot and set on a platter to cool so you can cut it up into small pieces. In a heavy saucepan, combine the drippings that are left in the crockpot to a 2 cup measuring cup. If needed, add chicken broth to the drippings to make 2 cups. Should you have 2 cups of liquid from the drippings without adding water, only use one cup of drippings and 1 cup of chicken broth or water and save the rest for the soup.
In the heavy saucepan, add the 2 cups of the liquid and add 1 cup of rice. Bring to a boil and then stir and cover with close fitting lid. Turn heat to low and cook for 23-25 minutes. When rice is done, stir and remove lid so it doesn’t get sticky.
Cut up 1 cup of celery, 1 cup of onion, 2 carrots and one green or red bell pepper and 1 small can of diced green chiles. Saute this mixture in about 2 tables butter combined with 1 tables vegetable oil, until veggies are beginning to become tender. Place these in the an oven proof pan (I used my roaster that I use for roasts and spaghetti sauce and soups because it is heavy and makes the broth thick when you bake sauces in it), Add 2 cups of the cut up pork and 2 (15 oz) cans of chicken broth, 1 (15 oz) can of Hatch Green Chile Enchilada sauce (once again, pick your poison, mild or hot). If you had left over drippings left over from meat, you can also add that to the stew, as it will only add more great flavor. Add 1 cup up mexican squash or zucchini to this and bake in oven, covered, for about 2 to 3 hours on 325 or until veggies are all done.
To serve, spoon the desired amount of cooked rice to each bowl and spoon the green pork chile over the top. You can top with some fresh cilantro and sour cream if desired. We had ours with some great homemade corn bread that I added some green chiles to the batter and hd sprinkled a little light brown sugar over the top before baking. This sounds weird, but the sweetness of the sugar gives the cornbread such a wonderful flavor. Especially with the green chile stew.