Imagine a dish that captures the heart of Mexican cuisine in every single bite - a stew so rich and flavorful that it'll transport you straight to the vibrant streets of Mexico! Pork Green Chile Stew, or Chile Verde, is not just a meal; it's a culinary journey that promises to tantalize your taste buds and warm your soul. With tender, perfectly seared pork, roasted green chilies, and a medley of aromatic spices, this recipe is about to become your new comfort food obsession.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 lbs pork shoulder, cubed
- 4 green chilies, roasted and chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by preparing your ingredients. Cube the pork shoulder into bite-sized pieces, ensuring they are uniform for even cooking. Chop the onion and mince the garlic. Roast the green chilies over an open flame or under a broiler until the skins are blistered and charred. Once roasted, place them in a plastic bag for about 10 minutes to steam, which will make peeling easier. After steaming, peel off the skins, remove the stems and seeds, and chop the chilies finely.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Once the oil is hot, add the cubed pork shoulder in batches, being careful not to overcrowd the pot. Sear the pork until it is browned on all sides, about 5-7 minutes. Use a slotted spoon to transfer the browned pork to a plate and set aside.
- In the same pot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Return the browned pork to the pot with the onions and garlic. Stir in the roasted and chopped green chilies. Season with cumin, salt, and pepper to taste. Mix everything well to combine the flavors.
- Pour in the chicken broth, ensuring that the pork is fully submerged. Bring the mixture to a boil over high heat, then reduce the heat to low to maintain a gentle simmer. Cover the pot and let it cook for about 1 hour, stirring occasionally.
- After 1 hour, check the pork for tenderness. It should be fork-tender and easily shredded. If it’s not tender yet, continue to simmer for an additional 30 minutes. Adjust the seasoning with more salt and pepper if necessary.
- Once the stew is ready, remove it from the heat. Serve the Pork Green Chile Stew hot, garnished with fresh cilantro. This stew pairs wonderfully with warm tortillas or over rice.
Tips
- Roasting Chilies: Take your time when roasting green chilies. The charred skin adds a smoky depth that's crucial to the stew's authentic flavor.
- Meat Selection: Choose a well-marbled pork shoulder for maximum tenderness and flavor. The fat will render during slow cooking, making the meat incredibly succulent.
- Batch Browning: When searing the pork, work in batches to ensure each piece gets a perfect golden-brown crust. Overcrowding the pot will steam the meat instead of browning it.
- Low and Slow: The key to a melt-in-your-mouth stew is patient, low-temperature cooking. Don't rush the simmering process.
- Seasoning Secrets: Taste and adjust your seasonings throughout cooking. The flavors will develop and intensify as the stew simmers.
- Make Ahead Magic: This stew tastes even better the next day, so don't hesitate to prepare it in advance for even more developed flavors.
Nutrition Facts
Calories: 340kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 110mg
