If you like New Mexico green chile, you’re going to love this recipe. For a lot of New Mexicans, this is a very common way of doing things. If there are any leftovers in my house, you can see me making burritos, adding it to breakfast (with eggs on top), to rice, and you might even see me add more chile to it, or just eat it like it is. Basically, it’s pure goodness in the form of food.
Hatch Green Chile Con Carne Recipe
- 1 lb Lean pork; cut into 1/2 inch square cubes
- 2 tbsp oil
- 1 tbsp Flour
- 1 Extra large onion; chopped
- 4-6 Cloves of garlic; minced
- 2 cups Chicken, vegetable, or beef broth (or stock)
- 2 cups chopped Hatch Green Chile
- 4-5 potatoes; peeled and cubed
- 1 tsp Oregano
- 1/2 tsp Coarse black pepper
In a heavy skillet or dutch oven, Cook the meat, onions, and garlic over medium-low heat, in olive oil until the meat has lost its red color. Push meat aside and add the flour. Slowly add the broth. Add green chile, potatoes, oregano and black pepper. Either pressure cook for 20 minutes or cook about 1 hour until the meat is fully cooked and tender.