pork green chile stew
(2 ratings)
This is my version of pork green chili stew. My family and friends say it’s absolutely delicious. This recipe has been a winner at a couple of chili cook-offs. I often get requests to make this chile.
(2 ratings)
yield
8 to 10
prep time
30 Min
cook time
3 Hr
method
Stove Top
Ingredients For pork green chile stew
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4 lbpork butt or shoulder, cut into small dice
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2 tspsalt
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1 Tbspfreshly ground black pepper
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1/4 colive oil
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3yellow onions, diced
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2green bell peppers, diced
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2anaheim or poblano chiles, diced
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2-3jalapenos, seeds removed, and finely chopped
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3garlic cloves, peeled and finely chopped
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1-1/2 lbtomatillos, peeled, roasted, chopped, and pureed in a blender in chicken stock
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1 Tbspdried oregano
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2 tspground cumin
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2 Tbspcoriander seeds, crushed and soaked in a scant amount of water
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2bay leaves
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1bunch cilantro, cleaned and chopped
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4 cchicken stock
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2 can(10-oz) rotel tomatoes or 1 (16-oz) can stewed tomatoes mexican style
How To Make pork green chile stew
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1Season the pork meat generously with salt and pepper.
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2Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Remove pork and put into a large Dutch oven.
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3Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes.
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4Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
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5Add the Sauteed vegetables, pureed tomatillos, dried herbs, RoTel tomatoes, and cilantro to the meat. Cover with the chicken stock, bring to a boil, then reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
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6Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.
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