Green Chile Pork Stew
Servings 8
Ingredients
Green chile pork stew
- 2 tablespoons olive oil divided
- 2 pounds pork shoulder cut into 1-inch cubes
- salt and pepper
- 2 poblano peppers chopped
- 2 Anaheim peppers chopped
- 2 green bell peppers chopped
- 1 medium onion chopped
- 6 cloves garlic minced
- 1 jalapeno chopped
- ⅓ cup all-purpose flour
- 1 tablespoon cumin
- 2 teaspoons dried oregano
- pinch of cinnamon
- 1 bay leaf
- 12 ounces tomatillos quartered
- 8 ounces canned diced peppers
- ½ cup chopped cilantro
- 4 cups chicken stock
Toppings
- 1 cup chopped tomatoes
- 1 cup shredded Mexican cheese
- ½ cup pickled red onion
- ½ cup chopped cilantro
- ½ cup chopped scallions
- 16 tortillas
- lime wedges for serving
Instructions
- Heat 1 tablespoon oil in a large pot over medium-high heat. Add pork and cook until browned, about 5-6 minutes. Season with salt and pepper and remove pork from the pot. You may need to cook the pork in two batches.
- In the same pot, heat another tablespoon of oil. Add chopped poblano peppers, Anaheim peppers, green bell peppers, onion and garlic. Season with salt and pepper and cover the pot. Continue to cook until the vegetables are tender, about 7-8 minutes, stirring occasionally.
- Remove the lid and add flour, cumin, oregano, cinnamon, and the bay leaf. Stir until all of the vegetables are well coated and continue to saute for 1 more minute.
- Add back the pork along with tomatillos, canned diced peppers, cilantro, and chicken stock. Bring to a boil, reduce heat to low and simmer for 1 hour or until the pork is tender, stirring occasionally. Season green chile pork stew with salt and pepper.
- While stew is simmering, prepare the toppings. Portion stew into bowls and top with tomatoes, Mexican cheese, pickled red onion, cilantro, and scallions. Serve with tortillas and lime wedges on the side.
Notes
To make pickled red onion, combine ½ cup boiling water with ½ cup white wine vinegar, 1 tablespoon granulated sugar, and 1 teaspoon salt. Stir until sugar and salt dissolve. Pour brine over thinly sliced red onion in a large container and let sit for at least 1 hour or overnight.