Tex-Mex Green Chile Stew
Slow-simmered pork shoulder in a rich, bright green chile sauce with potatoes and onions. Authentic, warming, and worth the 90-minute wait.
- Total time
- 105 min
- Servings
- 6
- Calories
- 515
- Protein
- 42g
Ingredients
- 2.5 lb pork shoulder, boneless
- 8 whole fresh green chiles (poblano or Hatch), roasted and peeled
- 1 large yellow onion
- 4 whole garlic cloves
- 1.5 lb russet potatoes
- 4 cups chicken broth
- 3 tbsp olive oil
- 1 tsp ground cumin
- ¾ tsp dried oregano
- 1.5 tsp salt
- ½ tsp black pepper
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Cut pork shoulder into 2-inch chunks, discarding excess fat.
- 2
Cut onion into quarters. Peel garlic cloves. Cut potatoes into 1-inch cubes.
- 3
Remove stems and seeds from roasted green chiles. Chop coarsely.
- 4
Heat oil in a heavy 6-quart pot over medium-high until it shimmers, ~90 seconds.
- 5
Sear pork in batches without stirring, 3 minutes per side until golden. Transfer to plate.
- 6
Add onion quarters to the pot. Sauté 5 minutes until softened and edges turn golden.
- 7
Add garlic. Stir constantly for 1 minute until fragrant, watching for browning.
- 8
Add cumin and oregano. Stir for 30 seconds until the spices coat the bottom.
- 9
Pour in broth, stirring to scrape up any brown bits. Return pork and juices to pot.
- 10
Add green chiles and potatoes. Bring to a boil, then reduce heat to low.
- 11
Cover and simmer 90 minutes, until pork is fork-tender and potatoes collapse slightly.
- 12
Season with salt and black pepper. Taste and adjust seasoning as needed.
- 13
Ladle into bowls. Garnish with cilantro. Serve with warm flour tortillas or cornbread.
Tools you’ll need
- heavy 6-quart pot with lid
- cutting board
- sharp chef's knife
- wooden spoon
- ladle
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