Pork Green Chile Stew
Tender pork shoulder simmered with potatoes, roasted green chilies, onion, garlic, and cumin until the broth turns rich and slightly spicy.
Equipment
- Large Dutch oven
- Wooden spoon
- Cutting board
Ingredients
Main Ingredients
- 1 lb pork shoulder cut into 1 inch cubes
- 1 tbsp neutral oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 tsp ground cumin
- 1 tsp salt
- ½ tsp black pepper
- 4 cup water
- 3 cup diced potatoes about 1 pound
- 2 cup chopped roasted green chilies fresh, canned, or frozen
- 6 flour tortillas 6 inch, warmed
- 1 lime cut into wedges
Instructions
Cooking
- Brown the pork. Sear the cubes in hot oil in batches for 5 minutes each until golden, then set them aside.
- Build the base. Cook the onion for 4 minutes, add the garlic and spices, and stir for 1 minute.
- Add the liquid. Return the pork, pour in the water, and add the potatoes and chilies.
- Simmer low. Cover and cook on low heat for 1 hour 15 minutes until the pork is tender.
- Finish and serve. Mash a few potatoes, taste for salt, and serve with tortillas and lime wedges.
Notes
Substitutions: Use chicken thighs for pork and shorten the simmer to 30 minutes.
Tips: Brown the pork in batches and mash a few potatoes to thicken the broth. Sour cream and shredded cheese are not included in the nutrition numbers.
Storage: Refrigerate for 3 to 4 days or freeze for 3 months.