Recipe courtesy of Food Network Kitchen
Save Recipe Print
Green Chile Stew
Total:
2 hr 55 min
Prep:
1 hr 35 min
Cook:
1 hr 20 min
Yield:
8 servings
Level:
Easy
Total:
2 hr 55 min
Prep:
1 hr 35 min
Cook:
1 hr 20 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

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

My Private Notes

Add a Note
More from:

Eats Across America

Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

IDEAS YOU'LL LOVE

Pork Rinds with Chile Lime Salt

Recipe courtesy of Jeremy McMinn

New Zealand Venison Sliders with Tomato Chile Jam

Recipe courtesy of Brad Farmerie

Roasted Butternut Squash Salad and Kale Summer Rolls with Feta Cheese and Avocado Green Goddess Dressing

Recipe courtesy of Brad Farmerie

Browse Reviews By Keyword

          Latest Stories