Green Chile Stew
This Green Chile Stew features spicy, tangy green chiles with perfectly seared and savory pork shoulder. If you need a stew that will warm you up this winter, look no further!
Servings:4 servings
Ingredients
- 8 ounces green chile peppers, see note
- 1 pound pork shoulder, cut into bite-size pieces
- 2 tablespoons flour
- salt
- cracked black pepper
- 2 tablespoons olive oil
- 2 medium yellow onions, diced
- 2 tablespoons minced garlic, (about 6 large cloves)
- 4 cups chicken broth, I used low sodium
- 2 medium russet potatoes, peeled and chopped into ½ inch pieces
- 1 tablespoon corn starch, to thicken (optional)
- sour cream, warm tortillas, cilantro, lime wedges, for serving (optional)
Instructions
- Set your oven to BROIL on HIGH. Place the green chiles on a piece of foil and place under the broiler for about 3-5 minutes until the tops of the peppers start to blacken.
- Use tongs to remove the peppers from the oven and allow to cool OR (to speed things up) run them under cold tap water for about 30 seconds or until cool enough to handle. Carefully remove any peeling or bubbling skin from the peppers. Slice in half and remove the seeds, membranes (white parts), and skin, and dice the peppers.
- Season pork pieces with a generous sprinkling of salt and pepper, then toss in the flour to coat.
- Heat the olive oil in a large heavy bottomed pot with a lid over medium heat. Brown the pork pieces on all sides, then transfer them to a paper towel-lined plate (Depending on the size of your pot you may need to work in batches and can add a little more oil if necessary after each batch).
- Turn the heat down to medium low and add the onions with another generous pinch of salt. Gently sauté until soft and slightly golden, scraping up any brown bits from the bottom of the pan as you go. Add the garlic and fry for another minute until fragrant.
- Stir in the chicken broth, chopped chiles and the pork pieces. Raise the heat and bring the stew to the boil. Season with more salt and pepper before reducing the heat to low. Put the lid on the pot and simmer the stew for 1 hour, or until the pork is tender.
- Add the diced potatoes and cook for 20 more minutes, or until the potatoes are fork-tender.
- Add more salt and pepper to taste, if desired. If you would like a thicker stew, create a slurry of 1 tbsp of cornstarch with 1 tbsp of cold water and gradually whisk this in, continuing to cook the stew until you have reached your desired consistency.
- Serve with sour cream and warm tortillas.
Notes
Chicken Version: To substitute chicken for pork fry the onion and garlic in just 1 tbsp of olive oil. Simmer 4 chicken breasts in the broth for 20 minutes. Add the potatoes and cook for another 20 minutes, or until tender. Shred the chicken and stir back into the stew before thickening with the cornstarch mix, if desired.
Storage and reheating:
- This stew will keep well in the fridge for up to 3 days. Gently re-heat it on the stovetop.
- Freeze this stew for up to 1 month without the potatoes and cook them in the broth once it has thawed. Do not freeze if the pork or the chicken had previously been frozen.
Nutrition
Calories: 324 kcal, Carbohydrates: 34 g, Protein: 19 g, Fat: 13 g, Saturated Fat: 3 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 7 g, Cholesterol: 51 mg, Sodium: 1158 mg, Potassium: 887 mg, Fiber: 3 g, Sugar: 4 g, Vitamin A: 83 IU, Vitamin C: 31 mg, Calcium: 74 mg, Iron: 3 mg