Instructions: Directions:
Cube pork chops and dust in flour. Fry cubed pork until barely browned.

Grind garlic, comino, and peppercorns into paste in mortar or molcajete.

Add all ingredients together in large skillet or enameled cast iron pot. Simmer about 15 minutes.

Mix chicken broth and garlic/comino mixture and add to meat in pot. Simmer until meat is tender and flavors are blended. Add water as needed to make "gravy".

Serve over cooked rice.

Green chile stew is not a North Mexico/South Texas dish, but popular here. It is a high country New Mexico dish made with mutton and New Mexico chiles (Chiles Anaheims). We make it with either Boston butt or pork chops. The chiles are roasted and peeled as described in the appendix on chiles("Cocina Ranchera"). Chiles Poblanos may be used and if so, are handled the same way as the Chiles Anaheims.

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