New Mexican Pork & Green Chile Stew

New Mexican Pork & Green Chile Stew
Photo by Scott Phillips


  • 1 bay leaf
  • 3 fresh Anaheim or poblano chiles
  • 3 Tbs. chopped fresh oregano
  • ¼ lb. bacon (about 4 slices), cut crosswise into thin strips
  • 2 cups low-salt chicken broth
  • ¾ tsp. kosher salt; more to taste
  • 2 large cloves garlic, minced
  • + 10 more ingredients
    • 2 tsp. cider vinegar; more to taste
    • 1 Tbs. ground cumin
    • ½ cup chopped fresh cilantro
    • 2-½ cups medium-diced leftover Roasted Pork Loin with Maple-Mustard Crust, (about ¾ lb.)
    • 1-¼ lb. Yukon gold potatoes, peeled and cut into ¾-inch dice
    • 1 cup lager-style beer, such as Budweiser
    • ½ cup crumbled queso fresco or feta cheese
    • 1 yellow onion, cut into ½-inch dice
    • 1 tsp. extra-virgin olive oil
    • Freshly ground black pepper

Position an oven rack 6 inches from the broiler element and heat the broiler to high. Toss the chiles with the oil, 1/4 tsp. of the salt, and a few generous grinds of pepper. Set on a rimmed baking sheet lined with aluminum foil and broil the chiles, flipping every 1 to 2 minutes, until they brow...

View full recipe at Fine Cooking


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