Originally Posted by
tallcactus 
Hey smacked, share that recipe 4 the green chili stew please.
Making spagetti, the sauce has been simmering 4 hours, almost from scratch:
whole tomatoes (cubed)
fresh garglic, onions and green and red peppers
fresh bayleaf and oregano
stew tomatoe and tomatoe paste (canned)
Added leftover porkchops slices in 1" strips.
Will let U know how it turned out.
Ok for the green chili, this is how I approximate the recipe:
2 cups chopped green chilis (I roast my own, I use poblanos.. bake in a 450 degree oven, whole, until blistered and black on the outside.. peel, deseed and chop)
1 chopped jalapeno (optional!)
5 cups vegetable broth
2 cans chopped tomatos
2 cloves garlic, minced
Bayleaf, oregano, thyme to taste.
Cumin, chili powder to taste if you like it.. ( I don't! )
2 teaspoons of sugar, or honey (it cuts the acid in the tomatoes)
dump it all in a pot, and simmer and simmer.. the longer the better! Thicken with cornstarch.
great over eggs, tortillas, or by itself as a light stew.
As a main dish I will also sometimes add rice, or potatoes to give it more oomph. Top with some cheddar cheese and sour cream and it's great!
if you are NOT a vegetarian, just substitute the veg broth with chicken or beef stock, and add shredded pork (when I make it that way for hubby, I slow cook a pork roast all day with onion and water, then shred it with two forks.. easy!)