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.
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)
INSTRUCTIONS
- 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
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Ingredients for DrBBQ’s Swamp Venom Green Chile Stew
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Season the ribs liberally with Dizzy Pig Swamp Venom. Place them on the cooking grate and cook for 1 hour
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Saute the onion and garlic until soft, 4-5 minutes, then add diced tomatoes
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Add Swamp Venom, mix, and cook for 3-4 minutes until everything is hot
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Add the rest of the ingredients in stages to ensure perfect doneness
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Serve in bowls with tortillas on the side
