Pork and Green Chile Stew

Recipe courtesy Emeril Lagasse, 2001

Show: Emeril LiveEpisode: A Taste of New Mexico

Rated: 5 stars out of 5Rate itRead users' reviews (19)

RECIPE
COMMENTS & REVIEWS(19)

Cook Time:
1 hr 35 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 45 min
Inactive Prep: 1 min
Cook: 1 hr 35 min
Total:: 2 hr 21 min

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Ingredients

1 pound pork butt, trimmed of fat
2 yellow onions, quartered
1 tablespoon ground cumin
2 bay leaves
2 teaspoons dried Mexican oregano
1 teaspoon salt
1 teaspoon black peppercorns
1/2 teaspoon cayenne
Chile Verde, recipe follows
Corn Tortillas, accompaniment
Diced, seeded tomatoes, accompaniment
Sour cream, accompaniment

Directions

Place pork butt, yellow onions, cumin, bay leaves, Mexican oregano, salt, black peppercorns and cayenne in a large saucepan and cover with water by 1-inch. Bring to a boil.

Lower the heat to medium-low and simmer until tender, about 45 minutes, skimming the surface to remove any scum that forms. Drain in a colander.

Shred the drained pork and return to the pot. Add the Chile Verde and stir well. Bring to a simmer over medium-low heat, and cook until heated through. Serve hot with tortillas and other desired condiments.

Chile Verde:

1 pound fresh mild green New Mexico chiles, or Anaheims
1 pound fresh hot green New Mexico (Big Jim) chiles, or anchos or poblanos
2 tablespoons vegetable oil
1/2 cup chopped white onion
2 tablespoons minced garlic
1 tablespoon minced, seeded jalapeno pepper
2 teaspoons dried Mexican oregano
1 teaspoon salt
1 teaspoon ground cumin
2 tablespoons all-purpose flour
3 cups chicken stock, or canned low-sodium chicken broth
1/2 cup chopped fresh cilantro

Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, and remove the seeds and the stems. Chop the peppers and set aside.

In a large saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring, until tender, about 3 minutes. Add the garlic, jalapenos, oregano, salt, and cumin, and cook, stirring, for 1 minute. Add the flour and cook, stirring, without allowing to color, for 2 minutes. Add the chopped peppers, and stir well to combine. Add the chicken stock, stir well, and bring to a boil. Lower the heat to medium-low and simmer, stirring occasionally, for 30 minutes.

Remove the chile verde from the heat, add the cilantro, and adjust seasoning, to taste.

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Comments & Reviews

recipe Pork and Green Chile Stew
Elizabeth Longmont, CO 11-26-2009
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OMG!!!! This Turned Out Great!!!!
Rated: 5 stars out of 5

I could not believe that the first time I made this it turned out so well. Used three different peppers anaheim, pablano and... another type, can't remember the name. Used some of the broth that was made from the pork in the soup so I mixed 2/3 of the chicken stock with 1/3 of the pork stock. Both my Dad and my brother thought it was great. This is one dish I'll make againRead more
recipe Pork and Green Chile Stew
Scott Boulder, CO 11-07-2009
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Added HOT HOT HOT and it rocked
Rated: 4 stars out of 5

In addition to a tbsp of jalapenoes, I added a 1/2 tbsp of diced serranos and 1/2 tbsp of diced habaneros cause we like it... spicy. It really gave it a great kick, but some people thought too much. The only issue I had was the pork did not get tender enough to shred so I ended up cubing it and it was fine. I'm going to try again and use the slow cooker tomorrow for about 8 hrs and see if I can get 5-star chili.Read more
recipe Pork and Green Chile Stew
Heidi Ferndale, MI 02-26-2009
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great thing to do with a huge sack of anaheim peppers
Rated: 5 stars out of 5

i bought a huge sack of anaheim peppers and this was a great solution! the peeling of the peppers is a little tedious, as it... always is, but well worth it. my boyfriend had the food on his plate for about 4 whole minutes before it was devoured. i used spicer peppers for the hot ones because we like the extra heat. yum!Read more
recipe Pork and Green Chile Stew
joel lakewood, CO 11-17-2008
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Good with anything!
Rated: 4 stars out of 5

While it did not knock our socks off, it was delicious and versatile. Good on its own, or as a smother. The truth- we made... a big batch and had it at almost every meal for a few days!Read more
recipe Pork and Green Chile Stew
Jill Cheyenne, WY 11-05-2008
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Just ok
Rated: 3 stars out of 5

This isn't the worst I've ever tasted but definitely isn't anywhere near the best
recipe Pork and Green Chile Stew
Courtney Tempe, AZ 10-07-2008
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Had better, never been able to make better.
Rated: 2 stars out of 5

I was so much wanting this recipe to be the "one", but it's not. I have tried several recipes for chile verde and have... finally come to terms that I can't duplicate the restaurant style I am accustomed to. I read the reviews prior to making this dish and they were all great, however, I should have looked at the different cities from which the reviewers were from. My mistake. I believe each city has their own version of Mexican food and I am certainly more accustomed to my regions' Mexican food, (the greater Phoenix area where we have many, many choices to choose from). I would have spent less money going to a local joint just to get my green chile fix than I did to make this dish. It was time consuming and unfortunately unappetizing. Sorry folks.Read more