Anne Miller asked me to post how to make green chili stew and sopaipillas. I started putting it on Facebook, then reality struck me when I realized the ingredients and instructions added up to a lot of words, so I moved here. Incidentally, the picture up top isn’t a photo I took – so not the stew. I have the camera but my body was cussing me out by the time I was on my feet a little too long today.
I started with a chunk of boneless pork roast about 1-1/2 to 2 lbs. Sorry I can’t be more exact – I buy whole loin roasts and chop them up for the freezer.
Most of these amounts are guesses. I cook by the “pinch of” method; for example, I hold the sheaf of cilantro over the pot and use cooking scissors to chop the leaves in until it looks right. The only exact measurements are the cans and the gemstone potatoes, which were pre-measured packages.
| Green Chili Pork Stew | |
|---|---|
| Ingredients | |
| Boneless pork roast (about 1-1/2 to 2 pounds) | 1/2 cup coarsely chopped fresh cilantro |
| 8-oz can fire roasted green chilies | 1/3 cup chopped onions |
| 2 cups water | Salt & pepper to taste |
| 1-1/2 lbs gemstone potatoes, chopped | 1 can (15-16oz) sliced carrots, drained |
| 1/3 cup water (optional, use only if using cornstarch) | 2 tbsp cornstarch (optional) |
| Directions | |
| The roast goes into the crock pot with green chilies, cilantro, chopped onion, salt & pepper. Add water, turn crock on high for about an hour, then to low for several hours, until pork roast comes apart easily. Shred pork roast before adding the rest of the ingredients.
Cut up around 1.5lb gemstone potatoes into small pieces and cook separately in a 2 quart saucepan, using just enough water to cover. Cook just until done, then dump them into the crock, water and all. Add sliced carrots. (Note: I like fresh carrots better but didn’t have any today. If using fresh, put them in to cook with the pork roast, adding when you first turn the crock pot on.) Let the whole thing simmer while making the sopaipillas, about 1/2 hour or so. Adjust ingredients to taste – only you know how well your family tolerates heat and other flavors. If you want a thicker stew, mix 1/3 cup water and 2 tbsp cornstarch and stir in slowly, about 1/2 hour before end of cooking. |
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The above recipe ended up being super mild for our tastes. If/when I make it next time I may increase the cilantro and chilies, and add some jalapeños for a little more kick.
During the last half hour your stew is cooking, assemble and cook the sopaipillas. Don’t worry – they’re ridiculously simple to make. They’re basically biscuits you roll out thin and deep-fry.
| Sopaipillas | |
|---|---|
| Ingredients | |
| 2 cups self-rising flour* | 1-1/3 cups water |
| 2 tbsp oil | Oil for frying |
| Directions | |
| Mix flour, 2 tbsp oil and water, stirring it all together. It should be a slightly sticky dough. (Start with a cup of water and gradually add more if you need it.) The dough shouldn’t be dry, but it shouldn’t be downright gooey. It should pull away from the sides of the bowl.
Pour dough out onto a floured board and knead just enough it’s not sticky any more. Roll out to around 1/8 inch thick and cut into wedges about 2″ x 3″. Deep fry in hot oil, turning once, until golden brown. The sopaipillas will puff up to their traditional “pillow” formation when frying. Serve hot. *If you don’t have self-rising flour, use 2 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp salt |
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While I haven’t tried it, you could probably roll out canned biscuits and cut them into wedges this way, too, if you’re afraid to make the dough.
I like sopaipillas plain as a side with my stew, but the more traditional way is serving with honey or powdered sugar. I provide honey for my husband and kids.
Thank you!! I cook the same way, hence the ‘-ish’ in my request. I can make the sopaipilla; give me a reason to deep fry, heh.
This will work well on the days I am not sure when I will be home and yet…still have to feed unknown numbers of people, including grandkids.
I do appreciate this. I will let you know how it goes.
No problem – for what it’s worth, I used what I had in the pantry and fridge today. If I were making it according to my ‘druthers, I’d use fresh carrots and instead of the red onion I’d be using chopped green onion, which give a very different flavor.
Definitely let me know how it works for you!
Woo hoo! Is there NOTHING you can’t do? Fabulous!
(Does FB put a limit on the number of words you can use per post?)
There’s very little I can’t do. Running a marathon comes to mind; can’t do that. Also can’t speak Swahili, or crack the code to the Voynich Manuscript. Not yet, anyway.
To the best of my knowledge, FB doesn’t limit the number of words per post, but long posts are unwieldy and you can’t format a recipe like you do here, for example. It’s not like Twitter where you only have so many characters.
Wait…you’re still working on the Voynich Manuscript?? C’mon, I’ve got you in my fantasy cryptography pool! Quit slacking, chickie. Can’t have my idiot co-worker who chose “Mary in accounting to crack the Indus Seal code” at 5 – 3 take the win!
I know. I’m such a goof-off.