Page 27 - One-Dish Meals

Roasted Chile and Tomatillo Stew

At New Mexico’s chile stands, green chile is as popular as red. Tangy
tomatillos, which look like small, firm green tomatoes covered with papery
husks, are sold fresh or canned. Dark green poblano chiles are sometimes
called fresh ancho chiles, but don’t confuse them with dried anchos.

P R E P 1 hour B A K E 2 hours 30 minutes M A K E S 8 main-dish servings

4 poblano chiles or 2 green peppers 1 teaspoon ground cumin
1 bunch cilantro 1 ⁄4 teaspoon ground red pepper
(cayenne)
3 garlic cloves, minced
1
1 ⁄2 teaspoons salt 2 pounds tomatillos, husked, rinsed,
and each cut into quarters
2 pounds boneless pork shoulder, cut 1
3
into ⁄4-inch pieces 1 can (15 ⁄4 to 16 ounces) whole-
kernel corn, drained
2 medium onions, finely chopped
warm flour tortillas (optional)
3 serrano or jalapeño chiles, seeded
and minced
1. Preheat broiler. Line broiling pan (without rack) with foil. Place poblanos
or green peppers in pan and broil at closest position to source of heat,
turning occasionally, until charred all over, about 15 minutes. Wrap foil
around poblanos and allow to steam until cool enough to handle. Remove
and discard skin and seeds; cut poblano chiles into 1-inch pieces.

2. Turn oven control to 325°F. Chop enough cilantro leaves and stems to
measure ⁄4 cup; chop and reserve another ⁄4 cup cilantro leaves for gar-
1
1
nish. On cutting board, mash garlic to a paste with salt. Transfer garlic
mixture to heavy 5-quart Dutch oven with cilantro leaves and stems, pork,
onions, serranos, cumin, and ground red pepper. Toss to combine. Cover
and bake 1 hour.
3. Stir in tomatillos and roasted poblanos. Cover and bake 1 ⁄2 to 2 hours
1
longer, until meat is very tender. Skim fat. Stir in corn; heat through.
Sprinkle with reserved cilantro and serve with tortillas if you like.
E A C H S E R V I N G W I T H O U T T O R T I L L A S About 370 calories | 23 g protein |
20 g carbohydrate | 23 g total fat (8 g saturated) | 67 mg cholesterol |
600 mg sodium.

Soups & Stews 27