Pork and Green Chile Stew

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  • Level: Easy
  • Total: 2 hr 20 min
  • Active: 1 hr
  • Yield: 8 to 10 servings
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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


  1. Preheat the oven to 325 degrees F. 
  2. 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.
  3. 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.