OTHERWISE KNOWN AS GREEN CHILE PORK STEW (WITHOUT THE GREEN CHILIES)

Apparently, the swine flu has caused the commercial price of pork to drop since whole pork loins were going for one dollar a pound last week. In any case, I had been wanting to make some green chili anyway so I picked up two pork loins (they were beautiful) and started head scratching. I thawed out some frozen green chilies but forgot about them in the kitchen sink. They spent an unattended day there and perish quickly so into the garbage they went and plan "B" came about. This dish is famous in New Mexico made with Green Chilies but mine was much better and I have eaten a lot of the New Mexico variety.

1-4 oz can Chipotle in Adobo sauce, chopped (cleaned of seeds and stems)
1-28 oz can tomatillos - crushed
1/2 pork loin (about 3-1/2 lbs) all fat removed and cut into 1" pieces
2 large poblamo peppers - seeded and chopped
4 cloves chopped garlic
2 medium white onions, chopped
3 TBS flour plus 3 more for browning meat
approx 1/2 cup olive oil
Black pepper to taste - about one tsp


Add some oil to large skillet and brown meat sprinkled with flour in batches over medium high heat. Reserve.

Make a roux by heating about two TBS of oil and adding flour, clean and stir constantly with flat spatula to keep bottom of pan refreshed and roux moving (unstirred, roux will burn quickly). Roux is ready when it turns from white to blond (three to five minutes)

Add onions and poblamos and continue to stir until onions turn translucent (about five minutes).

Add garlic and stir for about one minute then add tomatillas with juice and chipotle with adobo. Stir completely to blend roux with liquid.

Add reserved browned meat back to pan and simmer covered until meat starts to fall apart (a couple of hours). Add liquid if necessary (I didn't need to) and if too runny, remove lid and cook uncovered until thick and stew-like (which is what I did).

When ready add black pepper and cook one more minute.

The chipotle will completely infuse the meat with a spicy smoky flavor and the dish will be unforgettable.

Swine Flu Stew lol

This sounds very interesting and delicious. I think for me I would like it a little less spicy. You might want to rethink the name

Can you suggest a better name?

I like my recipes to have names that give me an idea of the main ingredients so for myself I am calling this one Chiporkle Stew.

i knew someone who died of the swine flu aleady

Sorry to hear that.

Wolf, I am so sorry to here about your loss. I think Metal just picked the name because of the drop in pork prices so it makes this meal more affordable. I think we all realize the gravity of this epidemic.

I bet with all those yummy hot peppers

It keeps the flu AWAY!!!!


I love hot!!!!

The substitution of the Chipotle in Adobo sauce for the Green New Mexico peppers added a lot of heat where it had very little before. The change also added a lot more flavor and made the dish somewhat more like Texas Red chili, but with completely different flavors. Boring does not apply.

As a NM green chilie lover, I'll just say that this also sounds delicious, the name not-with-standing! LOL!

I tried this recipe over the weekend. It was delicious and my teenage son devoured it. I recommend making it and leaving it in the frig for the next day because the flavor was much richer the second day. For those of you who cannot find canned tomatillos (I couldn't in our local grocery store), you can use freah-they worked great! Love the recipe, Metal!

Glad you enjoyed it.