Santa Fe Green Chili
From Ars Cookbook
Submitted by Halthek
This came from the Santa Fe New Mexican (the local newspaper) about 15+ years ago. I'm doing this from memory and I don't remember the exact amounts of the ingredients. But it's all to taste anyway...
Ingredients
- Chiles - When I buy bushels of roasted green chiles, I put them in sandwich bags (about 4 to a bag) for freezing. I usually use two bags of chiles. Use more if you have mild chiles, maybe less if you have really hot chiles. Peel the roasted skin off, take the seeds out, and dice.
- A couple pounds of pork cut in 1 inch cubes
- 8 or so good size potatoes, peeled, and cubed (probably a bit larger than 1 inch)
- 24 cloves of garlic – finely chopped (or use a garlic press)
- Liquid - Can be straight water, a chicken broth / water mix, beer, whatever. I use the broth / water mix.
Directions
- Brown the pork
- Add the liquid and bring to boil
- Add the rest of the stuff
- Turn down the heat a bit and cook it until the potatoes are good and done
It's good right away, but, depending on the chiles you used; it could turn nuclear if you have it for leftovers the next day.
Notes on Chiles
I've always used the Hatch chiles. Big Jim, Anaheim, or Sandia are likely types of chiles that would come from Hatch. For more information on New Mexico Chiles, see: The Wonders of New Mexico Chile
