This month I was assigned the blog Shockingly Delicious for Secret Recipe Club. I was so excited because I have followed Dorothy's blog for quite some time. I first found her blog when I became a member of Sunday Supper and have loved just about everything I had ever seen her make.
Then I found out she was not only in the Secret Recipe Club, but she was part of my group. There are so many members of the club that we have the blogs broken down into 4 groups to make is easier for everyone.
I kept hoping I would get assigned her blog. Then that day came and I actually had to choose something to make. Yikes!! That was rough! I think I could have dedicated quite a few days to just recreating the fantabulous dishes she offers on her blog!
Even though I was tempted by Dorothy's Healthier Santa Fe Frito Pie, and her Chicken Teriyaki Meatballs, the recipe that screamed my name was her version of Green Chile Stew from The Pink Adobe.
We were not disappointed that I chose this dish!! Rich, meaty, and full of spice. It is the perfect meal for a cool fall night!
Pork Stew with Roasted Green Chilies
Adapted from Green Chile Stew from The Pink Adobe found on Shockingly Delicious
- 2 tablespoons olive oil
- 2 pounds boneless pork, cut into 1-inch cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup flour
- 1 (15 ounce) can fire roasted diced tomatoes
- 4 poblano peppers, roasted, peeled, and chopped
- 2 Anaheim chilies, roasted, peeled, and chopped
- 1 tablespoon honey
- 1 lime, zested and juiced
- 2 cups chicken stock
- Salt and pepper
- Non fat Greek yogurt (or sour cream)
- Lime slices
- Flour tortillas
Move a oven rack to the top position in the stock. Preheat the broiler to high.
Rub poblano and Anaheim chilies with a bit of olive oil and place them on a baking sheet under the broiler. Broil for about 5 minutes, or until the chilies are charred. Turn the chilies with tongs and place back under the broiled for 5 more minutes. You want a really nice char here.
Place the roasted chilies in a bowl and cover with plastic wrap. Allow the chilies to cool for at least 15 to 30 minutes. Take the chilies out of the bowl and remove the stem, seeds, and skins. A bit of leftover skin is fine, it adds to the char flavor. Chop the chilies.
Heat olive oil in large Dutch oven or soup pot, over medium-high heat. Add pork and cook until lightly browned. Add onion and garlic and cook an additional 5 minutes. Add flour and stir 1-2 minutes. Add tomatoes and the juice, green chiles, lime zest and juice, and honey, salt, pepper. Mix to incorporate. Add stock. Lower heat. Cover pot and simmer for 1- 1 1/2 hours until meat is tender.
Ladle into soup bowls and garnish with Greek yogurt, cilantro leaves, and lime slices. Serve with flour tortillas.
Serves 4 to 6