New Mexico Green Chili Pork Stew

By kishthecook

This is Uncle Daves's version with a few tweeks from me. This recipe fits best in my 4 qt crock pot. Serve with warm tortillas topped with queso fresco.

Ingredients

• 1/2 lb tomatillos, husks removed and cut into 1/4s
• 1/2 lb mushrooms, sliced
• 4 poblanos or New Mexico green chilies
• 1 large onion, sliced or chopped
• 1 head garlic (6-8 cloves), chopped
• 1 1/2 lb boneless pork ( I like pork loin or boneless country ribs) cut into 1 1/2" cubes
• 1 bunch cilantro, washed and chopped
• 1 TBS chicken bouillon powder, or "Better Than Bouillon" paste
• 6 slices bacon, chopped
• 1 tsp sugar
• 1/2 cup fresh or frozen roasted corn kernals

Preparation

Step 1

roast the chilies until skin is charred. Put into a brown paper bag to steam while you
fry the bacon till crisp and fat is rendered.
Fry the onions in the pan with the bacon and fat for 3 minutes or so
add the garlic, 1 tsp sugar and the pork cubes. Stir all and brown for 5 min.
stir in the bouillon
add the mixture to the crock pot
deglaze the pan with a little water and scrape up any stuck bits and add to crock
peel the skins from the chilies, remove the top stems and chop, seeds and all
add the green chilies, to crock mixture
In a bowl combine the mushrooms, tomatillos and cilantro
add to the crock and give a brief stir to mix all together
cook on high for 5 hours or low for 7-10 hours until pork is tender
mix in the roasted corn towards the end of cooking time
garnish with queso fresco, serve with warm tortillas