I love fresh tomatoes and with the mild summer we’ve had a bumper crop this year. Kim McMahill is here today helping us put those tomatoes to use with a yummy Green Chili Stew recipe. Make sure to scroll down and check out her novel, Marked in Mexico. If you comment on this post, you’ll be entered to win a copy of the book.
I’m thrilled to be here today on Foodie Friday to share one of my favorite recipes, and the timing couldn’t be better. Not only do I love food, but I love to garden and eat seasonally. My other passions are travel, especially south of the border, and writing adventure novels (see blurb below). Mix this all together and you get green chili stew.
For some reason I can grow tomatoes like crazy and I’ve had good luck with Big Jim Chili peppers, both are essential ingredients in this recipe and many Mexican dishes. I don’t really have room in my garden for onions and potatoes, but those are cheap and almost always in my vegetable bin. Throw in some cubed pork and garlic, and that’s all you need to make this simple hot and spicy New Mexican dish.
Green Chili Stew Recipe
- Brown a pound of small cubed pork in a heavy pot with a little salt and pepper, 3 to 4 cloves of minced garlic, and a chopped medium onion.
- If you don’t have fresh ingredients, add a 16 oz. can of diced or stewed tomatoes and 8 ounces of chopped green chilies (canned or frozen). When using ingredients from my garden, I chop up about 3 medium tomatoes and use a half to a cup (depending on the heat) of roasted diced Big Jim green chilies.
- Add 4 cups of water. Stir and simmer for at least 45 minutes, stirring occasionally.
- Add 2 to 3 potatoes (depending on size and how thick you like your stew) diced into half-inch cubes, and simmer for another 30 minutes or until tender.
I usually assemble all ingredients, except for the potatoes, and put the stew in a crock pot for the afternoon. This ensures that the pork is very tender. About an hour before serving add the diced potatoes and keep cooking until the potatoes are tender. This recipe takes a little tinkering since everyone has a different level of heat tolerance. Start out mild since you can always add more heat if needed.
To serve, spoon stew into warm flour tortillas and sprinkle with grated cheddar cheese. Roll and repeat for as many as you desire, and then spoon more stew over the top. Spanish rice and margaritas go well with this dish. Enjoy!
My passion for Mexican food and travel has also extended to a number of my novels. Here’s a blurb from one of my favorites, Marked In Mexico. If you love the flavors of Mexico, you’re sure to enjoy the stew and the story. Enter below for a chance at an Amazon Kindle download of Marked in Mexico. Thanks for stopping by and good luck!
When hostages are taken at one of Mexico’s most popular Mayan ruins an idyllic Caribbean vacation turns deadly. The kidnappers believe the abduction will be a simple way to negotiate the release of a colleague from a Texas prison, but matters become complicated and the stakes much higher when they realize one of their hostages is the daughter of a powerful U.S. Senator and another is an ex-Army Ranger who has no intention of playing by the rules.
Where to Buy Marked in Mexico
Kim McMahill grew up in Wyoming, which is where she developed her sense of adventure and love of the outdoors. Since leaving Wyoming she has enjoyed many opportunities to see the world, and has lived amid some of America’s most stunning landscapes. Kim started out writing non-fiction, but her passion for exotic world travel, outrageous adventures, stories of survival against the odds, and happily-ever-after endings soon drew her into a world of romantic suspense. Along with writing adventure novels Kim has also published over eighty travel and geographic articles, and contributed to a travel anthology and cookbook.
Visit Kim Online
Don’t forget to leave a comment. One commenter will win a copy of Kim’s book, Marked In Mexico. We’ll leave the contest open through Sunday!