Love That New Mexico Chile

This recipe is from my father-in-law Harry who has been enjoying New Mexico chile for over 75 years. Besides the green chile, this recipe is a good way to use country style pork ribs when you see them on sale.

You’ll need:

• 2 lbs country style pork ribs trimmed of bone and fat, cut to bite sized pieces
• 2 medium potatoes diced
• 1 small or 1/2 medium onion, white or yellow chopped
• 4 oz chopped green chile preferably Hatch
• 1 can green enchilada sauce preferably Hatch
• 1/2 tsp each garlic powder and cumin
• salt and fresh ground black pepper to taste
• 1 tbs olive or vegetable oil

In a large skillet over medium heat add oil and brown the pork, drain. Add onions, cook to soften. Add green chile, enchilada sauce, potatoes and seasonings. Cover and simmer until pork is done and the potatoes are tender, about 30 minutes. Serve with warm tortillas and a salad or fresh fruit.

You can substitute any lean pork such as boneless loin chops. Boneless skinless chicken breasts work well too.