Green Chili Stew
A slow-simmered stew of browned pork shoulder, potatoes and roasted green chile in a cumin and oregano broth, served with warm flour tortillas.
Want This Recipe Later?
Ingredients
- 2 pounds pork shoulder cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large yellow onion diced
- 4 cloves garlic minced
- 3 tablespoons all-purpose flour optional, for thickening
- 2 cups roasted Hatch green chile chopped; divided
- 4 cups chicken broth
- 1 teaspoon caldo de pollo
- 1 teaspoon caldo de tomate
- 3 medium russet potatoes peeled and cubed
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- salt and black pepper to taste
- flour tortillas warm, for serving
Instructions
- Pat the pork cubes dry and season with salt and black pepper.
- Heat the oil in a heavy pot over medium-high heat. Brown the pork in batches, then remove it from the pot.
- Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute.
- If using flour, stir it into the onions and cook for 1 minute.
- Return the pork to the pot. Add half the roasted green chile, the chicken broth, caldo de pollo, caldo de tomate, cumin and oregano.
- Bring to a simmer, cover and cook gently for 1 to 1½ hours, until the pork begins to turn tender.
- Add the potatoes and simmer uncovered for 30 to 45 minutes, until the potatoes are tender and the broth has thickened.
- Stir in the remaining green chile and simmer for 10 more minutes. Taste and adjust the salt and pepper. Serve hot with warm flour tortillas.
Notes
The chile goes in twice: half before the long simmer and half for the last 10 minutes. Tortillas, salt and pepper are not counted in the nutrition.
Nutrition
Serving: 1servingCalories: 371kcalCarbohydrates: 23.8gProtein: 34.9gFat: 14.7gSodium: 938mgFiber: 3.3gSugar: 3.5g
Made this recipe? Tap a star to rate it.