How to Make Green Chili Stew

Place chili peppers on a foil-lined baking sheet and broil over high heat for 6 minutes per side.

Transfer charred chili peppers to a large bowl and cover with plastic wrap to steam off some of the skin.

Peel and finely dice the onion.

Heat 2 tablespoons of vegetable oil over medium-high heat.

Add diced onions, ground pork, 1/2 teaspoon salt, and 1/2 teaspoon pepper to the pot.

Cook onions and ground pork, crumbling as it cooks, for about 7 minutes.

Add minced garlic and cook until fragrant, about 1 additional minute.

Drain the pork mixture and return the pot to the stovetop over medium-high heat.

Melt 1 tablespoon of butter and stir in 1 tablespoon of flour, stirring constantly until a blonde roux forms, about 30 seconds.

Add 4 cups of chicken broth and 15 ounce can of diced tomatoes with its juices to the pot.

Stir in 1/4 teaspoon oregano and 1/4 teaspoon cumin.

Bring the mixture to a boil, then reduce heat to medium-low.

Return the pork mixture to the pot and allow the stew to simmer.

Cut the tops off of the chili peppers, peel them, and roughly chop them.

If having difficulties peeling, rub off some skin with a paper towel.

Add the chopped chili peppers and bay leaves to the stew.

Allow the stew to simmer uncovered, stirring occasionally, for at least 1 hour.

Remove bay leaves before serving.

Equipment Needed

Spice Level: