DrBBQ’s Swamp Venom Green Chile Stew

Soup & Stew Pork, Vegetable Comfort Food, Grill, One Pot Meal

By Ray Lampe, Dr. BBQ

This green chile stew is a classic New Mexico dish with a Dizzy Pig spin. This recipe is loosely based on a recipe from my late great friend Scott Barrett who used it for a top 10 finish at the World Chili Championships. The pork shoulder country style ribs work great, but any cut of pork or even leftovers will work fine. I use canned green chiles because that’s all I can get here in Florida. If you can get fresh roasted or even good quality frozen chiles, use them.

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Ingredients

1/4 cup bacon fat or vegetable oil
2 medium onions, chopped
4 cloves garlic, crushed
3 lbs pork shoulder country style ribs
3 roma tomatoes, seeded and diced
1/4 cup Dizzy Pig Swamp Venom Seasoning
2 27oz can chopped green chiles
4 cups chicken broth
5 medium red potatoes, washed and diced with skin on
1/2 cup chopped cilantro
2 tablespoons cornstarch mixed with 1/4 cup water
1/2 teaspoon raw sugar (optional)

Directions

Prepare the grill or smoker to cook indirect at 300°F
Season the ribs liberally with Dizzy Pig Swamp Venom
Place them on the cooking grate and cook for 1 hour
Set aside to cool for 15 minutes
Raise the grill temp to 375°F and place a 6-quart cast iron dutch oven (or some other grill-friendly kettle) on the grill to preheat for at least 15 minutes
Discard the bones and cut the meat into half-inch cubes
Add bacon fat to the kettle and heat until it melts
Saute the onion and garlic until soft, 4-5 minutes
Add in the tomato and Swamp Venom, mix, and cook for 3-4 minutes until everything is hot
Add the green chiles and cook for 4-5 minutes until they are heated through
Add the broth and cook for 5 minutes
Add diced potatoes, season with salt and pepper, and cook, stirring occasionally, until the whole pot is simmering, about 30 minutes
Adjust the grill temp to 325°F to achieve a medium simmer
Cook, stirring occasionally, for 30 minutes
Add cilantro and cook, stirring occasionally, for 20 minutes
Stir in the cornstarch mixture and cook, stirring occasionally, for another 20 minutes until everything is tender
Taste the stew and add salt as needed
Add the sugar if desired
Serve in bowls with tortillas on the side