roasted green chile and pork stew

Name: Roasted Green Chile and Pork Stew
Prep time: 45 min
Cook time: 1 h 30 min
Yield: 8
Cuisine: Southwestern
Ingredients: ## PORK; 2 pound(s) pork butt, trimmed; 4 large yellow onions, quartered; 2 tablespoon(s) ground cumin; 4 - bay leaves; 2 tablespoon(s) mexican oregano, dried; 2 teaspoon(s) kosher salt; 2 teaspoon(s) whole black pepper corns; 1 tablespoon(s) cayenne pepper; ## CHILE VERDE; 2 pound(s) new mexico green chile, mild; 2 pound(s) pablano peppers; 3 tablespoon(s) canola oil; 1 large white onion, chopped; 4 clove(s) garlic, minced; 2 large jalapeno peppers, seeded and deribbed (if you must); 2 tablespoon(s) mexican oregano, dried; 2 teaspoon(s) kosher salt; 2 teaspoon(s) ground cumin; 4 tablespoon(s) all-purpose flour; 48 ounce(s) chiken stock (see recipe in; 1 cup(s) fresh cilantro, chopped; ## TO SERVE; - corn and/or flour tortillas; - fresh tomatoes, diced and seeded; - sour cream

(1 RATING)

66 Pinches

Patrick Johnson

Kingwood, TX

Updated on Jan 3, 2012

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.

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prep time 45 Min

cook time 1 Hr 30 Min

method Stove Top

yield 8-10 serving(s)

Ingredients

PORK
2 pounds pork butt, trimmed
4 large yellow onions, quartered
2 tablespoons ground cumin
4 - bay leaves
2 tablespoons mexican oregano, dried
2 teaspoons kosher salt
2 teaspoons whole black pepper corns
1 tablespoon cayenne pepper
CHILE VERDE
2 pounds new mexico green chile, mild
2 pounds pablano peppers
3 tablespoons canola oil
1 large white onion, chopped
4 cloves garlic, minced
2 large jalapeno peppers, seeded and deribbed (if you must)
2 tablespoons mexican oregano, dried
2 teaspoons kosher salt
2 teaspoons ground cumin
4 tablespoons all-purpose flour
48 ounces chiken stock (see recipe in
1 cup 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 1

FOR 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.

Step 2

Place the roasted peppers in a paper or plastic bag and let steam until they are cool enough to handle.
Step 3

Once cool enought to handle, remove the skin, seeds and stem from the peppers, chop and set aside.
Step 4

In a large saucepan, heat oil over medium-high heat. Add the onions, stirring until translucent.
Step 5

Add the garlic, jalapenos, oregano, salt and cumin stirring for about 1 minute.
Step 6

Add the flour and stir for an additional 2 minutes taking care not to brown the flour.
Step 7

Add the roasted peppers and stir to combine.
Step 8

Add the chicken stock and bring to a boil. Lower heat and simmer for about 30 minutes.
Step 9

Remove from heat and add cilantro.
Step 10

FOR 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.
Step 11

Lower heat and simmer on medium low until tender (approximately 45-60 minutes). Occasionally skim the surfacve of any fat that begins to accumulate.
Step 12

Drain in colander and discard all except the pork butt. Shred the pork and return to pot.
Step 13

Add the Chile Verde and heat through. Serve with diced tomatoes, tortillas and sour cream.
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