Name: Green Chili Pork Stew
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 7 tbsp. olive oil, divided, plus more as needed -; 4 lb. boneless pork shoulder, cut into 1" cubes -; Kosher salt, to taste -; Freshly ground black pepper, to taste -; 1 medium yellow onion, chopped -; 2 medium poblano peppers, seeded and chopped -; 1 jalapeño pepper, seeded and roughtly chopped -; 6 cloves garlic, roughtly chopped -; 1/4 c. all-purpose flour -; 1 tbsp. ground cumin -; 1 tsp. dried oregano -; 4 (4-oz.) cans chopped mild green chiles -; 1/2 lb. tomatillos (about 5 medium), husked and quartered -; 5 c. chicken stock -; Fresh lime wedges, for serving -; Fresh cilantro, for serving -; Sour cream, for serving -; Tortilla chips, for serving -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Green Chili Pork Stew

1. 7 tbsp. olive oil, divided, plus more as needed -

2. 4 lb. boneless pork shoulder, cut into 1" cubes -

3. Kosher salt, to taste -

4. Freshly ground black pepper, to taste -

5. 1 medium yellow onion, chopped -

6. 2 medium poblano peppers, seeded and chopped -

7. 1 jalapeño pepper, seeded and roughtly chopped -

8. 6 cloves garlic, roughtly chopped -

9. 1/4 c. all-purpose flour -

10. 1 tbsp. ground cumin -

11. 1 tsp. dried oregano -

12. 4 (4-oz.) cans chopped mild green chiles -

13. 1/2 lb. tomatillos (about 5 medium), husked and quartered -

14. 5 c. chicken stock -

15. Fresh lime wedges, for serving -

16. Fresh cilantro, for serving -

17. Sour cream, for serving -

18. Tortilla chips, for serving -

How to cook deliciously - Green Chili Pork Stew

1. Stage

Heat 1 tablespoon oil over medium high heat in a large pot or Dutch oven with a tight-fitting lid. Season pork on all sides with salt and pepper. Working in three batches, add pork and cook, stirring occasionally, until mostly browned, about 6 minutes per batch. Use a slotted spoon to transfer to a plate. Repeat with remaining pork, adding 1 tablespoon of oil per batch.

2. Stage

Add remaining 4 tablespoons oil to the pot. Add onion, poblanos, jalapeño, and garlic and season with salt and pepper. Cook, stirring often, until veggies are soft and translucent, 5 to 7 minutes. Add flour, cumin, and oregano and cook, stirring, 1 minute. Stir in canned chilies, tomatillos and chicken stock and bring to a boil.

3. Stage

Return pork to pot and reduce heat to a simmer. Cover and cook until pork is very tender, 1 hour.

4. Stage

Season to taste with salt and pepper. Ladle into bowls and serve with lime wedges, cilantro, sour cream and tortilla chips.