Green Chile Stew

Total Time:
2 hr 55 min
1 hr 35 min
1 hr 20 min

8 servings

  • 2 tablespoons vegetable oil
  • 3 pounds boneless pork shoulder, diced
  • Kosher salt
  • 1 large white onion, diced
  • 1 1/2 cups diced Hatch or Anaheim chile peppers
  • 1 small green bell pepper, diced
  • 1 small red bell pepper, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 pound Yukon gold potatoes, peeled and diced
  • 2 15 -ounce cans white hominy, drained and rinsed
  • 1 large bunch cilantro, leaves chopped
  • 2 tablespoons cornstarch
  • Flour tortillas, warmed, for serving
  • Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Sprinkle the pork with 1 teaspoon salt. Working in batches, cook the pork, stirring, until browned, about 5 minutes. Transfer to a plate and discard the fat from the pot.

  • Heat the remaining 1 tablespoon vegetable oil in the pot. Add the onion, chile peppers, bell peppers and garlic and cook, stirring occasionally, until softened, about 7 minutes. Return the pork to the pot along with the chicken broth; cover and bring to a boil. Stir the stew and reduce the heat to medium low; simmer, covered, until the pork is tender, about 30 minutes.

  • Increase the heat to medium high and bring the stew to a low boil. Add the potatoes, hominy and enough water to cover the pork and potatoes. Add half of the cilantro and 1 teaspoon salt and cook, uncovered, stirring occasionally, until the potatoes are tender and the stew is slightly thickened, about 30 minutes.

  • Whisk the cornstarch with 1/4 cup water in a small bowl until smooth. Stir into the stew along with the remaining cilantro and continue cooking, stirring occasionally, until the liquid thickens, about 5 more minutes. Serve with flour tortillas.

  • Photograph by Kat Teutsch

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