Roasted Green Chile and Pork Stew

Roasted Green Chile And Pork Stew Recipe

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Patrick Johnson

By
@pwjohnso

If you are looking for something to warm you from the inside out as winter sets in, look no further. We always make this on ski trips but try to have it a couple of more times a year. Go ahead and scale the recipe up as your guests are sure to go for another round.

Rating:
★★★★★ 1 vote
Serves:
8-10
Prep:
45 Min
Cook:
1 Hr 30 Min
Method:
Stove Top

Ingredients

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PORK

2 lb
pork butt, trimmed
4 large
yellow onions, quartered
2 Tbsp
ground cumin
4
bay leaves
2 Tbsp
mexican oregano, dried
2 tsp
kosher salt
2 tsp
whole black pepper corns
1 Tbsp
cayenne pepper

CHILE VERDE

2 lb
new mexico green chile, mild
2 lb
pablano peppers
3 Tbsp
canola oil
1 large
white onion, chopped
4 clove
garlic, minced
2 large
jalapeno peppers, seeded and deribbed (if you must)
2 Tbsp
mexican oregano, dried
2 tsp
kosher salt
2 tsp
ground cumin
4 Tbsp
all-purpose flour
48 oz
chiken stock (see recipe in
1 c
fresh cilantro, chopped

TO SERVE

corn and/or flour tortillas
fresh tomatoes, diced and seeded
sour cream

How to Make Roasted Green Chile and Pork Stew

Step-by-Step

  • 1FOR THE CHILE VERDE: Roast the peppers over open flame until fully charred. We typically grill all year in the south but this can be done under the broiler in the oven as well.
  • 2Place the roasted peppers in a paper or plastic bag and let steam until they are cool enough to handle.
  • 3Once cool enought to handle, remove the skin, seeds and stem from the peppers, chop and set aside.
  • 4In a large saucepan, heat oil over medium-high heat. Add the onions, stirring until translucent.
  • 5Add the garlic, jalapenos, oregano, salt and cumin stirring for about 1 minute.
  • 6Add the flour and stir for an additional 2 minutes taking care not to brown the flour.
  • 7Add the roasted peppers and stir to combine.
  • 8Add the chicken stock and bring to a boil. Lower heat and simmer for about 30 minutes.
  • 9Remove from heat and add cilantro.
  • 10FOR THE PORK BUTT: Add pork butt, yellow onions, cumin, bay leaves, oregano, salt, peppercorns and cayenne in a Dutch oven and cover with water by about 1 inch and bring to a boil.
  • 11Lower heat and simmer on medium low until tender (approximately 45-60 minutes). Occasionally skim the surfacve of any fat that begins to accumulate.
  • 12Drain in colander and discard all except the pork butt. Shred the pork and return to pot.
  • 13Add the Chile Verde and heat through.

    Serve with diced tomatoes, tortillas and sour cream.

Printable Recipe Card

About Roasted Green Chile and Pork Stew

Course/Dish: Pork, Chili, Roasts
Main Ingredient: Pork
Regional Style: Southwestern
Hashtags: #green chile, #poblanos




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