Green Chili Verdi Stew Recipe

A. 7 or 8 green onions cut into 1/8” pieces

2 stalks celery halved & cut into 3/8” chunks

3 (6 to 7”) carrots split in half & cut into ¼” chunks

½ cup chopped fresh parsley

3 or 4 (7oz) cans diced green chilies

3 or 4 cloves of garlic minced

2 cups chicken broth

B. 11 or 12 tomatilles halved & quartered

9 or 10 green tomatoes halved & quartered

3 or 4 Jalapeno peppers cut into chunks, seeds & all

1 rounded tsp. ground cumin

C. 4 strips lean bacon cut into ¼ chunks.

2 lb lean hamburger

2 lb pork butt trimmed of fat & cut into ½” cubes

1 yellow onion (about baseball size) diced

salt & freshly ground black pepper

1 rounded tsp. Old Bay Seasoning

1 cup white wine (water) or chicken stock for deglazing

2 tablespoons all purpose flour

D. 7 or 8 peeled & diced potatoes ½” chunks

½ cup sour cream

1 tsp. MSG

In a 8-quart stockpot, put all the ingredients of “A”. Put on the stove & bring up to a boil and turn down to a simmer with the lid on.

Using a food processor or a meat grinder (1/8 diameter) puree or grind all in part “B” except the cumin. ADD to stockpot plus the ground cumin.

In a 10 to 12” skillet crisp up the bacon, then with slotted spoon remove bacon chunks and add to stockpot.

Brown the hamburger in the bacon grease, salt & fresh black pepper to taste with the diced onions for flavor, ADD to stock pot.

Brown the pork chunks with the Old Bay Seasoning until well seared, ADD to stockpot. Then with cup of white wine, or water, or chicken stock deglaze the skillet, add 2 tablespoons flour to cook out the Roux until smooth but still white or very light brown, add to stock pot.

Mix the whole thing well every 10 min., after all has simmered for 45 min. ADD the cubed potatoes, bring back to boil then simmer again. When potatoes are tender add ½ cup sour cream, mix in well. Now taste for more salt & pepper, add if needed. ADD 1 tsp. MSG to enhance the flavor (optional). Serve over rice with crusty bread with cold beer.