PALEO GREEN CHILE STEW
Green Chile is a very popular in parts of New Mexico and Colorado, and a friend of mine from Colorado taught me how to make this stew many years ago. Everyone makes their green chile differently....so you can mix it up however you like. The basic foundation of all green chile stew is the green chiles, onion, garlic and tomato. For this recipe I used turnips in place of the typical white potatoes that are used. I sometimes like to fry up 3 or 4 pieces of bacon, crumble it up and add that to the stew as well. Not authentic but neither are the turnips. And lets face it, everything tastes better with bacon.
I recommend using fresh green chiles. I cook mine in the toaster oven or regular oven under the broiler, with the top rack as high up as it can go. I wait until they get black and blistery and then turn them over with tongs. Once they have blackened on all sides I throw them into a brown paper bag and roll the top up so all the steam is trapped inside. This helps loosen the skins. I let that sit for about 15-20 minutes and then rinse them under cold water while I remove the tops, peel off the skins and take off the seeds. Voila! You have homemade roasted chiles that taste way better than the canned stuff.
I recommend using fresh green chiles. I cook mine in the toaster oven or regular oven under the broiler, with the top rack as high up as it can go. I wait until they get black and blistery and then turn them over with tongs. Once they have blackened on all sides I throw them into a brown paper bag and roll the top up so all the steam is trapped inside. This helps loosen the skins. I let that sit for about 15-20 minutes and then rinse them under cold water while I remove the tops, peel off the skins and take off the seeds. Voila! You have homemade roasted chiles that taste way better than the canned stuff.
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Paleo Green Chile StewPrep time: 20 mins Cook time: 2 hours Servings: 6
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Ingredients:
- 1 1/2 pounds pork shoulder, cut into small chunks
- 1 Tbsp. coconut oil
- 2 cups beef broth
- 2 pounds Anaheim green chilies, roasted with skin and seeds removed
- 1 large onion
- 1 large tomato
- 4 cloves garlic, crushed
- 1 tsp. sea salt
- 1 tsp. cumin
- 1/2 tsp. ground black pepper
- 3 large turnips, peeled and cubed
Equipment:
- Dutch oven
- Wooden spoon
- Kitchen knife
- Cutting board
- Blender or food processor
- Garlic press
- Vegetable peeler
Directions:
1. Prepare your vegetables. Place the dutch oven on the stove over medium heat and add the coconut oil. Allow the oil to melt. Add the pork and saute for 1-2 minutes. Add the beef broth, cover with lid and reduce the heat to low.
2. Add the chilies, onion, tomato and garlic to the blender or food processor and blend (I like to use the pulse option on my blender) until small chunks are left. Add the mixture to the dutch oven and stir. Return the lid to the pot.
3. Allow to cook on low for 1 hour. Stir in the cubed turnips until and return the lid, allowing to cook for another 30 minutes or until tender.
4. Serve!
- 1 1/2 pounds pork shoulder, cut into small chunks
- 1 Tbsp. coconut oil
- 2 cups beef broth
- 2 pounds Anaheim green chilies, roasted with skin and seeds removed
- 1 large onion
- 1 large tomato
- 4 cloves garlic, crushed
- 1 tsp. sea salt
- 1 tsp. cumin
- 1/2 tsp. ground black pepper
- 3 large turnips, peeled and cubed
Equipment:
- Dutch oven
- Wooden spoon
- Kitchen knife
- Cutting board
- Blender or food processor
- Garlic press
- Vegetable peeler
Directions:
1. Prepare your vegetables. Place the dutch oven on the stove over medium heat and add the coconut oil. Allow the oil to melt. Add the pork and saute for 1-2 minutes. Add the beef broth, cover with lid and reduce the heat to low.
2. Add the chilies, onion, tomato and garlic to the blender or food processor and blend (I like to use the pulse option on my blender) until small chunks are left. Add the mixture to the dutch oven and stir. Return the lid to the pot.
3. Allow to cook on low for 1 hour. Stir in the cubed turnips until and return the lid, allowing to cook for another 30 minutes or until tender.
4. Serve!
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