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Lunch/Dinners

Green Chile Pork Stew

TIME

3 h 15 min

DIFFICULTY

Hard

SERVINGS

4

CALORIES

530 kcal

CARBS

15 g

PROTEIN

42 g

FAT

34 g

Z Green Chile Pork Stew

About this recipe

Green chile is central to New Mexico’s food culture, where the fall roasting season fills the air with the aroma of freshly roasted peppers. This hearty pork stew pairs tender pork shoulder with roasted green chiles, tomatillos, onion, garlic, cumin, and oregano. It draws on New Mexican green chile cooking and tomatillo-based chile verde, with regional variations in the types of chiles and seasonings

WHY YOU’LL LOVE IT

Slow-braised pork becomes tender and rich with roasted green chile. Tomatillos bring a bright tang and help give the stew body. Cumin, oregano, and garlic round out this comforting Southwestern bowl.

Ingredients

  • 2 lb boneless pork shoulder (907 g), trimmed of excess fat and cut into 1-inch cubes
  • 1 tsp kosher salt (about 5 g), plus more to taste
  • 1/2 tsp freshly ground black pepper (about 1 g)
  • 1 tbsp neutral oil (15 ml)
  • 12 oz tomatillos (340 g), husked, rinsed, and halved
  • 1 medium poblano pepper (about 120 g), stemmed and seeded
  • 1 jalapeño pepper (about 15 g), stemmed
  • 8 oz roasted New Mexico green chiles (227 g), peeled, seeded, and chopped
  • 4 garlic cloves (about 12 g), peeled
  • 1 medium yellow onion (about 150 g), diced
  • 1 1/2 tsp ground cumin (about 3 g)
  • 1 tsp dried oregano (about 1 g)
  • 1 1/3 cups chicken stock (320 ml)
  • 1/2 cup fresh cilantro leaves (about 8 g), chopped, plus more for serving

Preparation

  1. Preheat the broiler. Arrange the tomatillos, poblano, jalapeño, and garlic on a baking sheet. Broil, turning as needed, until softened and blistered in spots, about 8–12 minutes. Let cool slightly.
  2. Peel the garlic. Blend or pulse the roasted tomatillos, poblano, jalapeño, garlic, and cilantro into a coarse sauce.
  3. Season the pork with salt and black pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the pork in batches, then transfer it to a plate.
  4. Add the onion to the pot and cook until softened, about 5 minutes. Stir in the cumin and oregano and cook for 30 seconds.
  5. Return the pork to the pot. Add the tomatillo sauce, chopped roasted green chiles, and chicken stock. Bring to a gentle simmer.
  6. Cover partially and simmer gently for 2–2 1/2 hours, stirring occasionally, until the pork is fork-tender and the stew has thickened.
  7. Taste and adjust the seasoning. Serve topped with cilantro.

Tips

  • If using fresh Hatch or New Mexico chiles, roast, steam, peel, and seed them before chopping.
  • For a milder stew, remove the jalapeño seeds or use less jalapeño.
  • If the stew gets thicker than you like, stir in a little extra chicken stock.

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