Pork and Green Chile Stew

Total Time:
3 hr
Prep:
1 hr
Cook:
2 hr

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 5 pounds boneless pork shoulder, excess fat trimmed, cut into 1 1/2-inch pieces
  • 1 1/2 cups chopped onions
  • 1 cup chopped poblano pepper
  • 1 tablespoon minced jalapeno pepper
  • 4 cloves garlic, minced
  • 1 1/2 cups chicken broth
  • One 16-ounce jar tomatillo salsa
  • One 15.5-ounce can hominy, drained and rinsed
  • 1/4 cup chopped fresh cilantro
Directions

Preheat the oven to 325 degrees F.

In a large oven-safe Dutch oven, melt the butter over medium-high heat. Sprinkle the salt and cumin over the pork. Working in batches, add the pork to the pan and brown on all sides, about 5 minutes per batch. Remove and set aside.

In the same pot, add the onions, poblano pepper, jalapeno and garlic, and cook until the onion softens, about 5 minutes. Stir in the chicken broth, salsa, hominy and pork. Cover and bake until the pork is tender, about 1 hour and 20 minutes. Skim any fat from the top. Stir in the cilantro and serve.


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