Recipes in this Post
Many years ago before the Food Channel because the Food Network, I happened to be watching some show and the guest chef made this most wonderful stew with country pork ribs, tortillas and a blender. I was so impressed with what he did that I went out, bought the ingredients, and made it the very next day. It was delicious, and became one of my favorites. It’s been so long that I don’t remember what it was even called, but I called it Green Chili Pork Stew.
It’s funny who your life changes over the years, different relationships, different priorities. You put your favorites away in some dusty mental attic to make room for all the other new and exciting foods. Then you find yourself on a cold, rainy day about to make Chili Colorado, when you spy some tortillas and decide at the last-minute to make that wonderful stew from so very long ago.
When I made this, I didn’t have country pork ribs, I had pork stew meat, which was just as good. However, now that I’ve had it again, I’m going to go out and get some country ribs. Country-style ribs are cut from the blade end of the loin close to the pork shoulder. They are meatier than other rib cuts. They contain no rib bones, but are instead contain parts of the shoulder blade (scapula).
Recipe: Green Chili Pork Stew
- 1 1/2 pounds Country style pork ribs
- 1/2 cup Flour
- 1 tablespoon Chili Mix
- 1 tablespoon Bacon fat
- 1 Onion chopped
- 1 Garlic chopped
- 1 small can jalapeños
- 1 small can green chilies
- 1 tablespoon chicken base
- 12 ounces hot water
- 3 corn tortillas
- Pearl Onions
- 1 teaspoon Armenian Red Pepper Sauce
- 3 tablespoons chili powder
- 1 teaspoon cayenne
- 1 teaspoon chipotle
- 2 teaspoons paprika
- 1/2 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- If you are using ribs, trim them of any excess fat. If you are using stewing meat, then cut the pieces into 1 1/2 inch of so pieces.
- Mix the ingredients for the chili mix. Put the flour in a clean paper bag, and add 1 tablespoon of the chili mix. Put the rest into a jar for future use.
- Heat the bacon fat in a large skillet. Add the onion and garlic, and sauté until translucent.
- Meanwhile, put the meat into the bag and shake it all about to completely cover the meat.
- Add 1/2 teaspoon of the chili mix to the onion mixture and stir it up.
- In batches, sear the meat in the pot, moving it around so they all get a little of the onion/chili mixture on them. Don’t crowd the pot. When all the meat has been seared, return it to the pot and take it off the heat.
- In a blender, put the jalapeno and green chilies with the chicken base and hot water.
- Char the tortillas on the stove top, then break them up into the blender.
- Puree the mixture, then add that to the meat in the pan.
- Put on low heat, cover, and stew until the meat is tender, about 30 to 45 minutes.
- Add the pearl onions and the Armenian red pepper sauce, and stir to combine.
- Serve with rice and warm tortillas.
I serve this with a dollop of sour cream and habanero sauce. When you are making chili mix, the amount of cayenne will determine how hot the final product is.
You can use either pork stewing meat or country ribs, both a good. Ribs take a little longer to cook, however. If you cannot find the red pepper sauce, just omit it.
Preparation time: 15 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 6
Culinary tradition: Mexican
Fat: 26 grams
Protein: 23 grams
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.