Green Mountain green chile country-style ribs stew from Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat by Deborah Krasner

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on December 22, 2014

    This was really delicious, but I did make some tweaks. Due to my schedule, I needed to use the slow cooker, so I cooked the meat, onions, garlic and wine until the pork was tender and almost falling off the bone. (About 6 hours low.) The recipe required the meat to cook initially without the veggies anyway, and since it has potatoes, I knew they would turn to mush, so I can't recommend the slow cooker for the whole time. But it did work for the meat. Once the meat was cooked, I defatted the broth (a really crucial point not mentioned in the book) and held it overnight in the fridge. I defatted it again, and then added the rest of the ingredients to finish cooking. It tasted ok, but flat. However, when I squeezed a liberal amount of lime juice into my bowl (really, you almost can't add too much)- it became magical. One low point- I had frozen Hatch chiles that I used in place of the canned, and I almost couldn't taste them in this recipe.

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