September 01, 2013


To add depth of flavor to your dish we suggest roasting the bell peppers and tomatoes. Roast bell peppers and tomatoes over an open flame or in the oven until outside skin is lightly charred. In a large, 8-quart heavy-bottom pot, heat 1/4 cup of vegetable oil over medium-high heat. Add pork and sear until brown. Add cumin, garlic, onions, carrots and bell peppers, lower heat to medium and allow ingredients to "sweat" for 5 minutes. Add potatoes, parsnips, rutabaga, tomatoes, green chile and 4 1/2 quarts of water or vegetable stock. Cook covered for 1 hour over low heat. Salt to taste. Serve in a bowl with freshly chopped cilantro and warm flour or corn tortillas.



  • 5 pounds pork butt, cubed (don't trim too much fat)
  • 1/4 cup vegetable oil
  • 2 tablespoons cumin, ground
  • 1 1/2 tablespoons fresh garlic, finely chopped
  • 3 medium-size red onions, medium dice
  • 2 carrots, peeled, medium dice
  • 2 green bell peppers, roasted, medium dice
  • 1 red bell pepper, roasted, medium dice
  • 4 small new potatoes, each cut into quarters
  • 2 parsnips, peeled, medium dice
  • 1 medium rutabaga, peeled, medium dice
  • 3 plum tomatoes, roasted, medium dice
  • 2 cups frozen New Mexican green chile
  • 4 1/2 quarts water (or vegetable stock)
  • Cilantro
  • Salt to taste
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