Green Chile Pork Stew
A warming Tex-Mex stew with tender pork shoulder, roasted green chiles, and aromatic spices. Simmer 60 minutes until the pork is fall-apart tender and the broth is rich and silky.
- Total time
- 75 min
- Servings
- 6
- Calories
- 385
- Protein
- 42g
Ingredients
- 2.5 lb pork shoulder, boneless
- 6 whole poblano or New Mexico green chiles, roasted and peeled
- 1 large yellow onion, quartered
- 4 whole garlic cloves, minced
- 5 cups chicken or vegetable broth
- 2 tbsp olive oil
- 1.5 tsp cumin
- 1 pinch salt and black pepper to taste
- ¼ cup fresh cilantro, chopped (optional garnish)
Instructions
- 1
Cut pork shoulder into 1.5-inch chunks. Pat dry with paper towels.
- 2
Remove stems and seeds from roasted chiles. Roughly chop them.
- 3
Heat oil in a heavy 5-quart pot over medium-high until shimmering, ~90 seconds.
- 4
Working in batches, sear pork 2-3 minutes per side until golden brown. Do not stir.
- 5
Return all pork to the pot. Add onion, garlic, and cumin. Stir for 1 minute.
- 6
Pour in broth and add chopped chiles. Bring to a simmer, then reduce heat to low.
- 7
Cover and simmer 60 minutes, stirring occasionally, until pork is fork-tender.
- 8
Taste and adjust salt and pepper. Ladle into bowls and garnish with cilantro.
Tools you’ll need
- 5-quart heavy pot with lid
- sharp chef's knife
- cutting board
- wooden spoon
- paper towels
- ladle
- serving bowls
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
