Green Chile Stew
Prep Time: 30 minutes
Cook Time: 4-5 hours

4 Lbs pork or beef cut into cubes
2 TBSP vegetable oil
1/2 Cup all-purpose flour, more if needed
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1 16oz tub mild green chilies, thawed
1 16oz tub hot green chilies, thawed
2 10 1/4oz cans of vegetable broth
1/2 Cup vegetable oil
3 TBSP pureed garlic
1 Medium white onion, diced
1 29oz can of diced tomatoes, with juice
1 Cup all-purpose flour
1 1/2 TBSP kosher salt
2 tsp ground cumin
2 tsp fresh ground pepper

Heat 2 TBSP of vegetable oil in a large skillet over medium heat. Toss cubed meat in flour and pan sear until a nice brown color on all sides. About 3 minutes. Repeat this process until all the meat is browned. Set aside.

In a large stock pot, heat 1/2 cup vegetable oil over medium heat. Add diced onion and garlic to oil and cook until onion is tender. About 5 minutes.

Add 1 cup of flour slowly to help absorb all the oil. Stir continuously to keep flour from burning. When well combined, add both cans of  vegetable broth, stirring until all clumps are gone and base has a smooth and creamy consistency. Turn heat down to simmer.

Add both tubs of thawed chilies, diced tomatoes with juice and the meat. Mix well until everything is well combined. Cover stock pot with a lid or foil and let simmer for 4-5 hours, stirring occasionally. Serve hot with your favorite type of tortillas. Wine Pairing: Riesling, Gewurztraminer, Pinot Noir and Zinfandel. Beer Pairing: Your favorite Mexican beer or a nice IPA.