1000 g Pork (eg. shoulder) 2 Onions 2 cloves Garlic Â½ Tblsp Cumin 10-12 Anaheim chiles 2 Tblsp Flour Oil for frying Salt Peper 7-8 dl Chicken (or pork) stock
Since we have no Anaheim Chilies at the moment there are no pictures.
To make this green chile stew you first need to roast the chiles. You can roast the chiles under the grill in the oven, on an gas burner – or on the BBQ.
You need to let the skin of the chiles become black almost everywhere, but don’t burn them completely, just char the skin. When the chiles are nice and black, put them in a plastic back and close it, so they start to sweat, and let cool. After they are cold you can peel the skin off of the chiles.
Remove the seeds from some of the chiles as well. We usually keep about half with seeds, but it depends on how hot the chiles are and how hot you like your food – when you taste the chiles you need to be aware of the fact that the stew will taste a lot less hot than the chile. Try it out.
After removing the seeds, dice the chiles – they keep for about a week in the fridge in a closed container.
The meat needs to be cut into small cubes (1 cm or 1/4″) and the onions and garlic should be diced.
Add the oil to a pot and heat it. When the oil is hot, add the meat and let it brown. Season with salt and peper (to taste). When the meat is all brown you add the chopped onions and garlic and brown them as well – about 5 minutes.
Sprinkle the flour over the meat and onions, add the cumin and stir well. No need to be careful!
Add the diced chiles and the stock (if you do not have it you can use water instead) and let it simmer for about an hour or more – the consistency needs to be more like stew and not soup
Best eaten with guacamole and warm tortillas (corn or flour .. or both)