I grew up in New Mexico and now live in Washington, DC. How is this relevant? In New Mexico we know chile but in DC we know pork. And pork is the only thing that can go in a green chile stew. This dish itself is really easy. And, like most stews, it can be elevated to a new level by serving with a poached egg.
Tag Archives: chicken stock
I post a lot about cooking with boned chicken and fish. It’s great presentation and easier to eat (why else would markets sell filets and breasts?). It’s also the way cooking used to be done, because bones have all the goodness of marrow and texture of gelatin, and who wants the yummy firm stuff going to waste? So use the bones for stock.
Making stock requires a bit more organization in the kitchen. After a few times it becomes habit. And there’s no comparison between the tepid stuff you bring home from the market and a quart of fresh stock waiting in the back of the fridge. This is a basic recipe, so add whatever herbs you like, or a full bouquet garni if you want to get fancy.