We were driving from Las Vegas to the Grand Canyon. Somehow, Marv missed the turn in. I’m still wondering how he did it, but it doesn’t matter because we got a beautiful detour through the Vermilion Cliffs on highway 89 though Utah. Following the gorgeous drive we even got tasty treats somewhere around Big Water. The natives weren’t particularly friendly, but they served us up a lovely green chili stew, with big chunks of pork and potato with golden brown fry bread and honey. Oh, it was good. We were very, very happy. I could have eaten it all week, so when I got home I made my own version.
Green Chili Stew
pork tenderloin (however much you like – this can be made with leftovers too)
4 aniheim, NexMex, poblano or serrano peppers (or a mixture)
3 – 6 jalapeno peppers**
2 green bell peppers
2 small yellow onions, chopped in half
4 – 6 yukon gold potatoes, cut into bite sized chunks
4 – 6 c beef broth
salt to taste
1 – 2 t garlic powder
1 – 2 t cumin
2 dashes Worchestershire sauce
1 – 2 T brown sugar
1/4 – 1/2 c milk or cream
Grill, smoke or roast all of the vegetables except for the potatoes until their skins are blackened on all sides – you do have to turn them. When they are properly blackened stick them in a tightly covered bowl and let them sit for 30 minutes to an hour. When the skins have loosened up proper peel them off and deseed. You don’t need to be super anal with the skins but they can be a bit bitter so do what you can without taxing yourself. Puree peppers in a blender with onion, tomatillos and some of the pepper juice until very fine.
Meanwhile, cook pork in 350°f until the internal temp is 150°f, 25 to 35 minutes.
While all this is going on, put the potatoes in in a sauce pan, cover with water, toss some salt in and bring to a boil over high heat. Boil until tender about 15 – 20 minutes. Drain and cover with cold water to stop the cooking.
Bring 4 cups of broth to a boil then reduce heat and simmer. Add in the pepper mixture and simmer for 10 to 20 minutes. Cut the pork into bite sized chunks and add to the to the stew. Add in the potatoes, add in salt*. Simmer for a few more minutes and serve. (Hopefully with fry bread! Fry bread is good!)
*The peppers may or may not be enough for a really deep flavor depending on if they’re in season, or vine ripened or smoked, etc. If they’re a bit lacking in carmelization or sweetness add in sugar and/or milk. If they’re lacking in depth of pepper flavor add in the earthy spices – garlic, cumin and/or Worchestershire sauce. Or if it’s lacking in brightness, cilantro and/or lime. If you just want to go crazy, add in some beer.
**Normally jalapenos don’t really even register as being hot to me – but lately I’ve been buying some that are seriously spicy – thus a range. I recommend tasting yours after they’re smoked to figure out just how hot they are before blending them into the mix.