Green Chile Stew - Pork, spicy green chiles
- 1.5 pounds pork shoulder, cut into cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 pound roasted green chiles, peeled and chopped
- 2 large potatoes, peeled and cubed
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh cilantro for garnishing
Green Chile Stew with Pork is a rich and hearty stew that features tender chunks of pork, spicy green chiles, and a blend of traditional Southwestern spices. This comfort food classic combines the depth of pork flavor with the zest of green chiles and is often brewed with a mix of vegetables such as potatoes and corn, giving it a satisfying texture and robust taste. The dish is simmered to perfection, allowing the aromatic flavors to infuse the pork and vegetables. It's an ideal meal for colder days or whenever you crave the warming flavors of the Southwest. Description by ChatGPT.
Welcome to a comforting and heartwarming delight that brings the flavors of the Southwest right to your kitchen! Today, we're featuring a classic dish with a tasty twist, inspired by the vibrant and fragrant Hatch green chilies. This Hatch Green Chili Pork Stew is the perfect combination of spice, warmth, and savory goodness that will leave you craving for more. Simply Mamá Cooks on YouTube shares this homemade recipe, ensuring that anyone can prepare this tasty stew with ease.
Ingredients:
- 7 mild Hatch green chilies
- 1 jalapeño (or serrano peppers for extra spice)
- 1/2 medium onion, roughly chopped
- 4 cloves of fresh garlic, minced
- 1 teaspoon Mexican oregano
- 1/2 cup water
- 2.5 to 3 pounds pork shoulder, cubed
- 4 cups chicken broth
- 4 ounces crushed tomatoes (or 3-4 Roma tomatoes, diced)
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 2 teaspoons onion powder
- 3 medium gold potatoes, diced
- Salt and ground black pepper to taste
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Equipment: Stove, blender, large pot, cutting board, knife, spatula
Servings: 6-8 servings
Instructions:
1. Begin by charring your Hatch green chilies over an open flame until the skins are blackened. You can also use a broiler or a hot skillet for this step. Once charred, place the chilies in a plastic bag or a bowl covered with a lid and allow them to sweat for 15 minutes.
2. Peel the skins off the chilies, then give them a rough chop. Roughly chop the jalapeño and onion as well.
3. In a blender, combine the chopped green chilies, jalapeño, onion, minced garlic, Mexican oregano, and water. Blend until smooth to make a salsa. For a traditional stew with more texture, skip the blending and just chop your ingredients.
4. In a large pot over medium heat, brown the cubed pork until all sides are golden brown. Season with garlic powder, ground cumin, onion powder, salt, and black pepper during the browning process.
5. Once the meat is browned, add the diced potatoes and sauté for an additional 5 to 10 minutes.
6. Pour in your green chili salsa and mix well with the meat and potatoes. To ensure you get all the salsa out of the blender, swirl some chicken broth in it and pour it into the pot.
7. Add the remaining chicken broth and crushed tomatoes to the pot. Stir everything to combine.
8. Bring the stew to a boil, then reduce heat to a simmer. Let the stew cook for about 1 hour or until the pork is tender and the potatoes are cooked through.
9. Adjust seasoning with additional salt and ground black pepper to taste.
10. Serve the stew warm with your choice of sides such as rice, beans, or tortillas.
Cooking Tips:
- Char the green chilies evenly for a better flavor.
- If you prefer a thinner stew consistency, add more chicken broth as needed.
- Stew can be made ahead and reheated, developing more flavor as it sits.
This comforting recipe is shared by Simply Mamá Cooks. Check out her YouTube channel for more delicious recipes: https://www.youtube.com/c/SimplyMamáCooks
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