Search recipes

Latest News

4/8/15  Hello Everyone!! Strawberry Season is finally here. We are open at all locations with strawberries. Farm Hours are  Mon-Sat 8 - 6. Walterboro hours are Mon-Sat 10-6. Sniders Crossroads hours are Mon-Sat 6-9 and Sunday 8-8. Hope to see you soon!!!!

 

Don't Ever be Late for Produce!!!!!

We notified our customers when our strawberries and other major vegetables are ready. Join our mailing list by giving us your email address or if you do not have an email address, call us directly and we will send you a postcard. Our phone number is 843-866-7560.

Slideshows
Mailing list sign-up




<< Back

Green Chile Stew




8 C. Water (chicken broth is better)
3 C. Chopped Green Chile (charred skins -- (6 to 8) removed)
2 C. chopped fresh onion)
1 C. Chopped Tomatoes
2.5 tsp. Salt
5 cloves fresh garlic
pinch dried Oregano or teaspoon fresh
1 lbs. Pork Loin (any cut will do, loin minimizes trimming time)
3 TBS. Oil (or lard)
1/2 C. White Flour

Combine the water (or chicken broth) green chile, onions, and garlic. Simmer for a couple of hours. Meanwhile grill the pork on the grill. (Note: Do not smoke the pork, the smoke flavor will overwhelm the dish. You can also cube the pork first and brown in oil, if so do the onion and garlic also.) Cube the grilled pork in 1/2" cubes, add to the stew and simmer another hour. When the stew is finished simmering it needs to be thickened.

In a separate pot, heat the flour and oil for a few minutes (like you are making a roux). Add 2 cups of the broth from the stew to the flour and oil and whisk into a paste. Add the whisked mixture to the stew to thicken. (Another variation is to whisk the entire pot of stew for several minutes after adding the flour thickener. This breaks up the pork cubes and green chile chunks and produces a very smooth creamy texture.) Bring back to a simmer and it's done. Eat like a stew with tortillas or smother burritos, eggs, beans with lots of it. Makes a great salad dressing if you got the "green chile thing."

Adapted from:
http://www.pepperfool.com/recipe_home.html