Green Chili Pork Stew

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  • Level: Easy
  • Total: 1 hr 40 min
  • Active: 35 min
  • Yield: 6 servings
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Ingredients

1 pound tomatillos, husked

3 poblano peppers 

1 jalapeno pepper, stemmed 

1 serrano pepper, stemmed 

2 tablespoons olive oil 

2 pounds pork shoulder, cut into 1-inch cubes 

Kosher salt and freshly ground black pepper 

1/4 cup all-purpose flour 

1/4 cup vegetable oil 

4 cloves garlic, minced 

3 large carrots, chopped 

2 yellow onions, chopped 

1 tablespoon fresh oregano, minced 

1 tablespoon ancho chile powder 

2 1/2 cups vegetable stock, plus more as needed 

2 bay leaves 

1/4 cup chopped fresh cilantro, plus more for serving 

1 lime, juiced, plus lime wedges, for serving 

2 cups grated Cheddar 

Sour cream, for serving 

1 package corn or flour tortillas, for serving

Directions

  1. Preheat the broiler and line a baking sheet with foil.
  2. Put the tomatillos, poblanos, jalapeno and serrano pepper on the prepared baking sheet and toss with the olive oil. Place under the broiler and cook, carefully removing the baking sheet and flipping once halfway, until the peppers are blistered and charred all over, 5 to 6 minutes. Allow to cool while you prepare the pork.
  3. Season the pork with 1 tablespoon salt and 1 teaspoon pepper. Sprinkle over the flour and toss to coat. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add half the pork and cook until browned on all sides, 3 to 4 minutes; remove to a plate. Repeat with the remaining pork.
  4. Lower the heat to medium and stir in the garlic, carrots, onions, oregano and chile powder. Cook, stirring occasionally, until the onions have softened, 4 to 5 minutes. Season with salt and pepper.
  5. Meanwhile, peel and seed the poblanos. Chop the poblanos, jalapeno, serrano and tomatillos. Stir into the pot with the vegetables. Add the stock and bay leaves and return the seared pork. Bring to a boil, then lower to a gentle simmer. Cover and cook until the pork is extremely tender, about 1 hour. Check the pot occasionally, making sure there is enough liquid. Add a little more stock or water as needed.
  6. Remove the bay leaves and stir in the cilantro and lime juice. Taste and adjust the seasoning as needed.
  7. If serving immediately, spoon into bowls and top with the grated cheese, sour cream and cilantro. Serve with lime wedges and warmed tortillas
  8. To freeze, allow the stew to cool completely. Transfer to a deep 9-by-13-inch foil pan and wrap tightly with foil and plastic wrap. Put the grated cheese in a labeled quart-size resealable plastic bag. Put the stew, cheese and a pack of tortillas onto a baking sheet and freeze.
  9. To serve, remove the meal kit from the freezer. Preheat the oven to 375 degrees F.
  10. Remove the foil and plastic wrap from the stew, then return the foil. Bake until heated through, 50 to 55 minutes. Let the tortillas and cheese thaw while the stew reheats, then remove the tortillas from the pack, wrap in foil and warm in the oven for the last 10 minutes while the stew is cooking.
  11. Serve the stew in bowls with the fixins -- cheese, cilantro and tortillas alongside some sour cream and lime wedges.