Old Time Green Chile Stew

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Old Time Green Chile Stew

• 1/2 cup flour
• 1/2 cup oil – olive, coconut or vegetable
• 2 - 3 medium onions, chopped
• 4 – 6 cups water
• 2 – 3 lbs Navajo churro lamb or home raised pork cut into bite sized pieces
• 5 lbs Hatch mild green chiles, roasted, peeled and diced
• 2 heads of garlic, peeled and sliced
• 1 Tbs fresh ground black pepper
• 2 Tsp salt
• 1 Tbs whole cumin seed, roasted and freshly ground
• 1 Tsp whole coriander seed, roasted and freshly ground
• 1 Tbs Mexican oregano, lightly toasted and freshly ground
• 1 Lb fresh tomatoes or 1 16 oz can of chopped tomatoes (optional)
• 2 – 3 medium potatoes, diced (optional)

1. Before starting, have onions, lamb/pork, green chiles and 2 cups water prepared and ready at hand.
2. In a heavy stock pot, preferably cast iron, heat oil over medium heat. When oil is warm, add flour and brown to make a roux. Stir constantly with a spatula, reaching all parts of the bottom of the pan to keep flour from burning. The mixture will bubble and foam as it starts to brown, then settle into a smooth consistency. The color will change from white to an old copper penny color and the odor will go from flour and oil to a roasted aroma. Be careful not to burn the flour, as you will need to start over. If in doubt, stop browning at a slightly lighter color.
3. To stop the browning process, add the onions and 2 cups water. It will hiss and steam as you add them, stir mixture well to cool roux and brown the onions. When onions have started to brown, add lamb/pork and brown.
4. Add chiles and remainder of water, stirring well. While chiles start to simmer, roast cumin and coriander in small skillet over medium heat until they release their toasted aroma and add Mexican oregano at end to lightly toast. Grind them in mortar and pestle or food processer.
5. Add herb mixture to chiles, along with garlic, salt and black pepper.
6. Stir mixture well, reduce heat to a low simmer and check on every half hour or so until meat is tender and flavor has mingled well.
7. If desired, tomatoes and potatoes can be added at start of simmering for a different flavor profile.

Makes plenty for a large dinner and enough to freeze 6 - 8 quarts.

Recipe Tip! This is a very mild "heat" with great flavor, but can be modified by using hotter chiles to suit your spice tolerance.