Pork stew: roasted Hatch chiles from The Barbuto Cookbook: California-Italian Cooking from the Beloved West Village Restaurant (page 218) by Jonathan Waxman

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Notes about this recipe

  • katiesue28 on August 20, 2024

    I have the worst trouble with long braises, and I don't know why! This was way less flavorful than I was hoping. I found the directions to be very lacking, and the flavor of the sauvignon blanc to be too strong. Had to add extra butter and cream to resuce it. Stick to a traditional hatch chile stew.

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