Tex-Mex Green Chile Pork Stew

Ingredients

• 2.5 lb pork shoulder, boneless, cut into 1.5-inch chunks
• 2 tbsp olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 cups roasted green chiles, diced (fresh or canned)
• 1.5 lb potatoes, peeled and cut into 1-inch cubes
• 4 cups chicken broth
• 1.5 tsp cumin
• 1 lime lime (juiced) and fresh cilantro, chopped, for serving

Instructions

1. 1

   Pat pork dry with paper towels. Season generously with salt and black pepper.

2. 2

   Dice onion, mince garlic, and cube potatoes. If using fresh chiles, roast, peel, and dice them.

3. 3

   Heat oil in a large pot over medium-high until shimmering, about 90 seconds.

4. 4

   Working in batches, sear pork chunks without stirring until browned on two sides, ~3 min per batch.

5. 5

   Remove pork and set aside. Pour off excess fat, leaving about 1 tbsp in the pot.

6. 6

   Add onion and sauté until softened and translucent, about 4 minutes, stirring often.

7. 7

   Add garlic and cumin. Stir constantly until fragrant, about 60 seconds.

8. 8

   Pour in broth and scrape up any browned bits from the pot bottom with a wooden spoon.

9. 9

   Return pork to pot. Add green chiles and potatoes. Bring to a boil, then reduce heat.

10. 10

    Simmer uncovered until pork is fork-tender and potatoes are fully cooked, ~45 minutes.

11. 11

    Taste and adjust seasoning with salt and pepper as needed.

12. 12

    Squeeze lime juice over the stew just before serving. Ladle into bowls.

13. 13

    Garnish with fresh cilantro and serve hot with warm tortillas if desired.

Tools you’ll need

• large heavy-bottomed pot (6-quart minimum)
• cutting board
• sharp chef's knife
• wooden spoon
• measuring cups and spoons
• paper towels

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